With increasing global meat consumption, meat-plant hybrid products have gained interest as a sustainable alternative. Soy proteins have been used in small quantities (2-3%) as meat extenders, yet limited data exist on their use at higher levels. Here, five commercial soy proteins (four isolates: SPI-A to -D
one concentrate: SPC) were used for meat replacement in lean meat batters with 0/40/80% added water. Cooking loss, texture, light micrographs, and T