This study investigates the structural and mechanical anisotropy in plant-based meat analogues produced using high moisture extrusion cooking (HMEC). The authors explore the relationship between the fibrous structure and its impact on the final texture of these analogues. By employing techniques such as scanning small-angle X-ray scattering (sSAXS), scanning electron microscopy (SEM), and mechanical testing, the study reveals that textural and structural anisotropy are reflected in the mechanical properties measured using tensile and dynamic mechanical techniques. The calculated anisotropy indexes, which measure the degree of textural and structural anisotropy, increase with increasing protein content. The findings have significant implications for understanding and developing plant-based meat analogues with structures that can closely resemble animal meat textures, enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits. The study also confirms that the raw soy protein concentrate is already denatured and that the extrusion process does not cause changes in protein structure, conformation, or degradation. Overall, the research provides valuable insights into the possibility of adjusting and tuning the texture and chewing properties of texturized meat analogues by changing the formulation and processing conditions.This study investigates the structural and mechanical anisotropy in plant-based meat analogues produced using high moisture extrusion cooking (HMEC). The authors explore the relationship between the fibrous structure and its impact on the final texture of these analogues. By employing techniques such as scanning small-angle X-ray scattering (sSAXS), scanning electron microscopy (SEM), and mechanical testing, the study reveals that textural and structural anisotropy are reflected in the mechanical properties measured using tensile and dynamic mechanical techniques. The calculated anisotropy indexes, which measure the degree of textural and structural anisotropy, increase with increasing protein content. The findings have significant implications for understanding and developing plant-based meat analogues with structures that can closely resemble animal meat textures, enabling consumers to transition to more sustainable dietary choices while preserving familiar eating habits. The study also confirms that the raw soy protein concentrate is already denatured and that the extrusion process does not cause changes in protein structure, conformation, or degradation. Overall, the research provides valuable insights into the possibility of adjusting and tuning the texture and chewing properties of texturized meat analogues by changing the formulation and processing conditions.