Abstract: An improved bacon-like meat analog is provided having a novel simulated fatty portion which is intended when fried to ripple or crinkle and have a juicy, fatty mouthfeel similar to the fatty portions of bacon. The analog has alternate layers simulating the lean and fat portions of bacon. The improvement comprises including layers simulating the fat portions produced by cooking a composition mixture consisting essentially of 3 to 7 percent albumen, 25 to 40 percent water, 0 to 6 percent vegetable protein, 52 to 65 percent vegetable oil, 0.05 to 0.60 percent vegetable gums and 4 to 10 percent flavors and seasonings.