The invention discloses a processing technique of textured protein. The processing technique comprises the following steps of performing defatting; performing steaming; performing extrusion: pouring steamed fish meat mixed with fillers into an extruder, adding the fillers, wherein an extrusion technology includes that the extrusion temperature is 150-160 DEG C, the feeding speed is 33-40kg/h and the screw rotational speed is 115-120rpm; and performing cutting off. According to the method disclosed by the invention, balancing is performed in the manner of defatting, steaming and the like until moisture required by high-moisture textured protein is achieved, and the fish meat is directly fed into a twin-screw extruder for textured treatment so that textured fish protein products having chewing sense similar to that of livestock meat can be obtained. According to the processing technique disclosed by the invention, the working procedure of drying the textured protein of hairtails is effectively avoided, so that the waste of energy resources and drainage of waste water are reduced, and the processing technique belongs to a green pollution-free processing method.