Plant protein-based meats have attracted great attention and their market is expanding rapidly. So far, most the plant protein-based meats in the market are single phase, thus their textures are somewhat different from real meats that contains multiphases including muscle (fibre) and fat (soft). In this work, soybean protein-based meats with two-phases (fibre and fat texture) were firstly developed. A unique fabrication processing including freeze-dry and second coagulation was designed and developed. The fibre fragment was prepared firstly by freeze drying bean curd (tofu); then it was immersed into fully absorbed soybean suspension containing a coagulant at lower temperature. Secondly, the fragment containing the soybean suspension was heated to 80 °C for second coagulation and then pressed to remove moisture. The mechanical properties of the final products depend on both the protein fragment and soybean hydrogel that were added.

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