Abstract: A shrimp analog product with the taste, texture and appearance of real shrimp is prepared by: extracting from a fish the myofibrillar proteins; solubilizing the myofibrillar proteins with salt; adding to the solubilized protein a starch, flavor and an organic acid to form a paste; heat setting the paste to set the paste and denature the protein; shredding the heat set paste into filaments; mixing the filaments with a protein based binder followed by molding the mixture into shrimp-like pieces; and setting the filament-binder matrix to provide a cohesive shrimp analog product.