Abstract: A method of and apparatus for transforming the clumped untextured putty-like and high viscoelastic adhesion physical and chemical properties of hydrated vital wheat gluten into a loose layered minimally adhering serated permanently textured fiber strand structure by mixing vital wheat gluten with grain flour and hydrating the mixture, and then appropriately appropriate shredding, steaming and hot moisture denaturation of the fiber protein, enabling the creation of moisture-absorbed textured wheat gluten analogs for ground meat fiber products, such as hamburger and the like.