PURPOSE: To obtain a meat-like protein food material, by kneading pasty gluten with textured granular vegatable protein, thereby texturing the gluten in stable fibrous form.

CONSTITUTION: Raw gluten or hydrated active gluten is mixed and kneaded with 0.01W0.3wt% of a reducing agent such as NaHSO3 to obtain pasty gluten. 100pts.wt. of the pasty gluten is mixed with 10W400pts.wt. of textured granular vegetable protein composed mainly of formed soybean protein, and kneaded with a kneader. The pasty gluten is stretched by the extured vegetable protein by this treatment, and the formed fine fibers are dehydrated and hardened. The resultant meat-like protein food material is generally marketed in refrigerated or frozen state, and the refrigeration is effective to improve the stability of the form of fibrous gluten.