The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

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