A process to obtain a highly soluble, low viscosity, salt tolerant gelling
vegetable protein product. When introduced into a suitable meat injection
brine, the protein product is capable of forming a firm sliceable meat
piece with high water retention and no visible signs of the injected
brine. When included in gel-based food products such as meat analog
formulas, the protein product is capable of forming the desired gel
structure, such as firm, sliceable meat-like pieces.