The invention relates to a texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein. The product comprises particles having at least partially fibrous structure, where at least 80 % of fibres have a length in the range 1 - 30 mm and a thickness in the range of 5 - 35 µm. Furthermore, the product comprises at least 70 weight-% of particles having a particle size ≥ 1 cm and less than 20 weight-% of particles having the particle size ≥ 4 cm, whereby 100 weight-% of the particles have the particle size ≤ 7 cm.

The invention relates to a ready-to-eat texturized protein product, which is prepared from legume material comprising legume protein and cereal material comprising bran and cereal protein, excluding wheat. The product comprises parallelly aligned fibres and has a moisture content ≤ 45 weight-%. Furthermore, the product comprises at least 25 weight-% of protein originating from legume material and cereal material, and at most 55 weight-% of carbohydrates, calculated from the total dry mass of the product.

The objective of the present invention is to provide a meat-like foodstuff that can provide a natural meat-like texture experienced when chewing and is also similar in appearance to natural meat. A meat-like foodstuff that can achieve the above objective can be obtained by molding a raw-material mixture to produce a molded product and then coagulating the product by heating. The raw-material mixture comprises: a first hydrated and split textured vegetable protein obtained by hydrating and splitting a first textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.17 to 0.76 parts by mass of starch with respect to 1 part by mass of the vegetable protein; a hydrated and split second textured vegetable protein obtained by hydrating and splitting a second textured vegetable protein having been textured by extruder treatment so as to contain a vegetable protein and 0.03 to 0.15 parts by mass of starch with respect to 1 part by mass of the vegetable protein; and a binder.

A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free basis. The high gel strength protein concentrate is obtained by removing soluble components from an alcohol washed soy protein concentrate after a pH adjustment to less than 6.0, readjusting the pH to more than 7.0, and subjecting the resulting concentrate to heat treatment and optionally to shearing to form a product, and thereafter optionally drying the resulting product.