UNLABELLED: This study investigated the functional and structural properties of extrudates produced via high moisture extrusion technology, employing cornmeal (CM), pea protein isolate (PPI), and wheat gluten (WG) at different ratios (CM:PPI:WG = 0:70.0:30.0, 17.5:52.5:30.0, 35.0:35.0:30.0, 52.5:17.5:30.0, and 70.0:0:30.0 w/w). The results indicated that the addition of cornmeal reduced the water holding capacity, oil holding capacity, and nitrogen solubility index of the extrudates. Extrudates without cornmeal exhibited the highest hardness (15,924 ± 1138 g) and the best fibrous texture. Concurrently, changes in the secondary structure of the proteins were observed: the content of random coils, β-sheets, and α-helices decreased, while the content of β-turns increased with greater cornmeal content. In addition, hydrogen bonding in the CM-PPI-WG blend was a major force for structural formation and stability. Overall, cornmeal demonstrates significant potential as a critical component in the development of innovative extrudates. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s10068-024-01756-0.