Abstract: Food functional proteins are prepared by dissolving or dispersing protein from a proteinaceous material in water containing urea or guanidine hydrochloride as dissolving or dispersing agents, separating the protein solution from nondissolved substances and recovering the protein from the protein solution by precipitation or gel formation, all additions and operations being performed in order to introduce and keep intact texturization sites in the protein. The final texture strength is then selected and affected by subjecting the protein having the preformed texture sites to changes in the chemical or physical environments involving changes of pH, electrolyte content, organic solvents, food ingredients and temperature. The final texture is eventually developed by freezing or drying.