This invention relates to a restructured meat product, comprising;(A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis;(B) a comminuted meat; and(C) water.In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating(A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding(B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; andmixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.