This invention relates to a restructured meat product, comprising; (A) a
fibrous material containing soy protein and soy cotyledon fiber, wherein
said soy cotyledon fiber is present in the fibrous material in an amount
of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted
meat; and (C) water. In another embodiment, the invention discloses a
process for preparing a restructured meat product, comprising the steps
of; hydrating (A) a fibrous material containing soy protein and soy
cotyledon fiber, wherein said soy cotyledon fiber is present in the
fibrous material in an amount of from 1% to 8%, by weight on a moisture
free basis in water until the water is absorbed and the fibers are
separated; and adding (B) a comminuted meat, wherein the temperature of
the comminuted meat is below 10.degree. C.; and mixing the fibrous
material and the comminuted meat to produce a homogeneous, fibrous and
texturized meat product having a moisture content of at least 50%.