The product has a fibrous structure of natural muscle and the texture and appearance of meat. The process includes the steps of preparing a mixture of vegetable protein and water. The mixture is then heated and expanded. The expanded mixture is oriented by exerting pressure in two dimensions while permitting the mixture to move in the third dimension. The product is remarkably similar to natural meat having a macroscopic fiber structure comprised of parallel and cylindrical macroscopic fibers made of substantially aligned and cylindrical microfibrils. Moreover, both the macroscopic fibers and the microfibrils are substantially free of a reticlated or net-like structure. |