“…High moisture extrusion (HME) can be used to produce meat analogues from plant-based, protein-rich raw materials that are intended to mimic meat in terms of its unique structure, texture, and mouthfeel [ 1 , 2 ]. The studies on HME, which started in the 1980s [ 3 , 4 , 5 ], can basically be classified into two different categories, which refer to the use of the raw material, either single-component, where only a single protein-rich raw material (e.g., a protein concentrate or isolate) was used [ 3 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ], or multi-component, where two or more raw materials were mixed together [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. For both categories, it was shown that anisotropic meat-like structures were created in the process.…”