This study investigates the structural and mechanical anisotropy in plant-based meat analogues produced using high moisture extrusion cooking (HMEC). The research explores how the protein content and processing parameters influence the fibrous structure and mechanical properties of these analogues. The study uses scanning electron microscopy (SEM), scanning small-angle X-ray scattering (sSAXS), and scanning wide-angle X-ray scattering (sWAXS) to analyze the microstructure and anisotropy of the samples. Mechanical testing, including tensile and dynamic mechanical analysis (DMA), is used to assess the mechanical properties and anisotropy of the samples. The results show that higher protein content leads to increased anisotropy, as evidenced by the structural and mechanical anisotropy indexes. The fibrous structure of the meat analogues is influenced by the cooling process and the protein concentration, with higher protein content resulting in more structured and fibrous textures. The study also confirms that the raw soy protein concentrate is already denatured, and the extrusion process does not alter the protein structure, conformation, or degradation. The findings highlight the importance of controlling processing parameters to achieve desired textural properties in plant-based meat analogues. The study provides insights into how the formulation and processing conditions can be adjusted to tailor the texture and chewing properties of these products, which is crucial for developing sustainable food alternatives that closely mimic traditional animal meat. The results have significant implications for the food industry, as they demonstrate the potential to improve the quality and texture of plant-based meat analogues through optimized processing.This study investigates the structural and mechanical anisotropy in plant-based meat analogues produced using high moisture extrusion cooking (HMEC). The research explores how the protein content and processing parameters influence the fibrous structure and mechanical properties of these analogues. The study uses scanning electron microscopy (SEM), scanning small-angle X-ray scattering (sSAXS), and scanning wide-angle X-ray scattering (sWAXS) to analyze the microstructure and anisotropy of the samples. Mechanical testing, including tensile and dynamic mechanical analysis (DMA), is used to assess the mechanical properties and anisotropy of the samples. The results show that higher protein content leads to increased anisotropy, as evidenced by the structural and mechanical anisotropy indexes. The fibrous structure of the meat analogues is influenced by the cooling process and the protein concentration, with higher protein content resulting in more structured and fibrous textures. The study also confirms that the raw soy protein concentrate is already denatured, and the extrusion process does not alter the protein structure, conformation, or degradation. The findings highlight the importance of controlling processing parameters to achieve desired textural properties in plant-based meat analogues. The study provides insights into how the formulation and processing conditions can be adjusted to tailor the texture and chewing properties of these products, which is crucial for developing sustainable food alternatives that closely mimic traditional animal meat. The results have significant implications for the food industry, as they demonstrate the potential to improve the quality and texture of plant-based meat analogues through optimized processing.