The water retention of fiber spun from soy protein by using a trial wet spining machine and the texture properties of trial meat analogue prepared with the spun-fiber were studied for practical usage to prepare meat analogues. Fibers spun from soy protain by using the spinning machine had the suitable rigidity to prepare meat analogues as compared with a commercial fibrous soy protein (SP-90), and the meat analogue prepared with the spun-fiber showed the force-deformation curve like one of commercial corned beef when penetrating test was carried out with a tensilon UTM-III. The force-compression curve of the meat analogue prepared with spun-fiber showed a yeild value about 35% compression, but the meat analogue preparedwith SP-90 did not show the yield value because of too strong tissue and less bindability. The spun-fibres made from 20-25% protein concentration dope had excellent water retention and texturability as a materials of meat analogue.
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