Abstract: A method of manufacturing an edible soy protein-containing, dried meat product containing a fibrous soy protein product of fibril structure having a random orientation, and a natural meat. A mixture of the fibrous soy protein product and the natural meat is heat-treated and dried. The amount of the fibrous soy protein product must be not less than 10% by weight relative to the total weight of the natural meat employed.

Abstract: A method for manufacturing an edible soy protein containing, simulated meat product containing a fibrous soy protein product of fibril structure having a random orientation, and non-textured protein material. A mixture of 90 to 50 % by weight of non-textured protein material i.e. a proteinaceous paste and 10 to 50 % by weight of the fibrous soy protein product is shaped and heat-treated, by which method, a small amount of the latter forms a supporting structure in the large amount of the former, thus producing simulated meat products having qualities which are comparable to high grade natural meats.