Method for manufacturing a textured plant-based composition for use as a meat analogue

Abstract

The present invention relates to a method for manufacturing a textured plant-based composition for use as a meat analogue [composition (C), herein after], wherein the method comprises at least the following steps: step a) providing a first feed, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in-water emulsion, from 67.00 to 90.00 weight percentage [wt. %, herein after] of water; from 0.10 to 10.00 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate; and from 0.10 to 23.00 wt. % of a glyceride composition; and providing a second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof; wherein the amount of the first feed ranges from 57.00 to 68.00 wt. %, relative to the total combined weight of the first feed and the second feed; wherein the amount of the second feed ranges from 32.00 to 43.00 wt. %, relative to the total combined weight of the first feed and the second feed; and step b) subjecting a mixture of the first feed and the second feed to a thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force; and subsequently followed by a cooling step, thereby obtaining the composition (C).

Description

“Method for manufacturing a textured plant-based composition for use as a meat analogue”FIELD OF THE INVENTIONThe present invention relates to a method for manufacturing a textured plant-based composition for use as a meat analogue. The present invention further relates to the textured plant-based composition obtained by the method and the further use thereof as a meat analogue.BACKGROUND OF THE INVENTIONMeat analogues are developed in response to environmental concerns, health conscious, and ethical consumer choices. Reducing the amount of animal protein in our diet is considered essential to improving the sustainability thereof. A well-established strategy to achieve this protein transition is to offer consumers a plant-based alternative, analogue or substitute to meat. Recent years have seen a strong consumer interest, trend, and acceptance towards plant-based versions of meat-based products. Interest in plant-based versions of meat-based products is growing as consumers perceive them as more environmentally friendly and healthier. Therefore, the development of plant protein products with a fibrous and meat-like texture is considered to be a sustainable alternative to intensive meat production.Meat-eating consumers clearly prefer products that strongly resemble real meat. In other words, consumers are interested in plant-based products that can at least substantially replicate meat in terms of mouthfeel, texture, taste, colour, and smell. Indeed, as consumer acceptance of meat analogues primarily depends on their mouthfeel, that is, their textural properties, great efforts are made to create structures that resemble the characteristic structure of meat. Nowadays, meat analogues or meat substitutes are therefore more and more becoming close meat imitates, and this not only in terms of protein content but also, and particularly, in terms of texture. The protein sources usedin the formulation, and the interaction between proteins and other ingredients, may play a major role in imparting meat-like texture and flavour in plant-based meat analogues This is stimulating the development of plant-based meat analogues and the technologies used to produce them.In an aim to provide plant-based meat analogues that accurately mimic animal-derived meat products, it was found necessary to provide texture to a mass of plant-based viscoelastic foodstuff material in order to mimic the fibrous texture of meat. In general, the formation of such anisotropic structure from plant-based protein materials involves a reorganization of the initial (protein) structure followed by fixation of the newly formed morphology. Various texturizing process technologies capable of structuring proteins and producing a fibrous, meat-like structure from plant-based protein materials are known in the art, thereby notably including (electro)spinning, high-moisture extrusion cooking (HMEC), and shear cell technology. In order to create anisotropic fibrous structures, the HMEC and shear cell processes both particularly rely on the application of thermomechanical stresses by subjecting the plant-based protein starting materials to the combination of shear forces and heat to induce the thermomechanical structuring of the plant-based proteins. Such fibrous structures, also known as anisotropic structures, are therefore obtained by alignment of the protein material during the processing thereof.While textural properties, such as fibrous texture and hardness, are thus perceived as a key parameter for plant-based meat analogues that mimic animal-derived meat products, other sensory properties contributing to the overall mouthfeel of plant-based meat analogues may be perceived by consumers as equally important. For example, the sensory juiciness and fattiness also plays a large role in the sensory evaluation of plant-based meat analogues. Plant-based meat analogues are less juicy than real meat because they contain much less oil or fat, which plays a major role in the consumer’s perception of juiciness. Due to this reason, lipid ingredients, such as vegetable oils and fats, are incorporated in plant-based meat analogues to improve juiciness, tenderness, mouthfeel, flavour,and overall consumer acceptability of said plant-based meat analogues. However, the various known texturizing process technologies capable of producing a fibrous, meat-like structure from plant-based protein materials, particularly those texturizing process technologies that include a thermomechanical treatment step involving the combination of shear forces and heat, such as high-moisture extrusion cooking (HMEC) and shear cell technology, as described above, can often result in difficulties in stably incorporating one or more oils and fats into the edible fibrous matrix during the texturizing process, thereby resulting in unwanted oil or fat leakage during the production of the textured plant-based meat analogue. Such difficulty, or even failure, in stably incorporating said one or more oils and fats into the edible fibrous matrix during the texturizing process, thereby resulting in leakage of said oils and fats from said edible fibrous matrix during the texturizing process, adversely results in a net loss of valuable and expensive edible oils and fats, the introduction of significant batch-to-batch variations in terms of the amount of edible oils and fats stably incorporated into the manufactured textured plant-based meat analogues, and the need to charge or feed the texturizing process for manufacturing the textured plant-based meat analogues with higher amounts of edible oils and fats in order to ensure that said edible oils and fats are contained in the manufactured textured plant-based meat analogues in sufficient amounts to provide satisfactory sensory properties.Accordingly, in view of the above, there is a further need to provide for an improved method for manufacturing a textured plant-based composition for use as a meat analogue, which method allows one or more oils and fats to be stably incorporated into the edible fibrous matrix during said method, thereby reducing, in particular avoiding, the leakage of said one or more oils and fats from said edible fibrous matrix during said method, thereby resulting in significantly less batch-to-batch variation in the amount of said oils and fats stably incorporated into the manufactured textured plant-based composition for use as a meat analogue, thereby furthermore obtaining a reduced or avoided need tocharge or feed said higher amounts of said oils and fats to said method to ensure that said oils and fats are contained in the manufactured textured plant-based compositions in sufficient amounts to provide satisfactory sensory properties in terms of mouthfeel, in particular juiciness and fattiness, while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions.SUMMARY OF THE INVENTIONThe inventors have now surprisingly found that it is possible to obtain a method for manufacturing for manufacturing a textured plant-based composition for use as a meat analogue [composition (C), herein after] fulfilling the above-mentioned needs.Therefore, there is now provided a method for manufacturing a textured plant-based composition for use as a meat analogue [composition (C), herein after], wherein the method comprises at least the following steps:a) providing a first feed, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in- water emulsion:- from 67.0 to 90.0 weight percentage [wt. %, herein after] of water;- from 0.1 to 10.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate; and- from 0.1 to 23.0 wt. % of a glyceride composition; andproviding a second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof; and wherein the amount of the first feed ranges from 57.0 to 68.0 wt. %, relative to the total combined weight of the first feed and the second feed; wherein the amount of the second feed ranges from 32.0 to 43.0 wt. %, relative to the total combined weight of the first feed and the second feed; andb) subjecting a mixture of the first feed and the second feed to a thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force; and subsequently followed by a cooling step, thereby obtaining the composition (C).It is a further object or aspect of the present invention to provide a textured plant-based composition obtained according to the method as detailed above.It is also a further object or aspect of the present invention to provide a use of said textured plant-based composition as a meat analogue.It is also a further object or aspect of the present invention to provide a meat analogue comprising said textured plant-based composition.DETAILED DESCRIPTION OF THE INVENTIONThe term “comprising”, as used in the claims, should not be interpreted as being limited to the means mentioned thereafter; such a term does not exclude other elements or steps. The term should be read as specifying the presence of the stated features, integers, steps, or components, without, however, precluding the presence or addition of one or more other features, integers, steps or components, or groups thereof. Thus, the scope of the expressions “a method comprising steps A and B” or “a method comprising at least steps A and B” should not be limited to the method consisting only of steps A and B. This means that, with respect to the present invention, the only relevant steps of the method are A and B. Accordingly, the terms “comprising” and “including” encompass the more limiting terms “consisting mainly of” and “consisting of “.As used herein, the terms "optional" or "optionally" means that a subsequently described event or circumstance can or cannot occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.The inventors have surprisingly found that by providing and using a first feed in the method according to the present invention, in the presence of the second feed, as detailed above, wherein the first feed is an oil-in-water emulsion, as detailed above, wherein the oil-in-water emulsion comprises a defined amount of a first plant protein material and wherein the first plant protein material consists of pea protein isolate, as detailed above, in combination with a defined amount of a glyceride composition, as detailed above, and water, the presence of the pea protein isolate as the first plant protein material in the first feed allows for improved emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, thereby producing a stable oil-in-water emulsion as the first feed, so that when a mixture of the first feed and the second feed is subjected to the thermomechanical treatment step, as detailed above, subsequently followed by the cooling step in the method for manufacturing the textured plant-based composition for use as a meat analogue, the method according to the present invention now surprisingly allows the glyceride composition, i.e. one or more oils and fats, to be stably incorporated into the edible fibrous matrix during said method, thereby reducing, in particular avoiding, the leakage of said glyceride composition from said edible fibrous matrix during said method, in particular during step b) of said method, thereby resulting in significantly less batch-to-batch variation in the amount of the glyceride composition stably incorporated into the manufactured textured plant-based composition for use as a meat analogue, thereby further obtaining a reduced or avoided need to charge or feed higher amounts of said glyceride composition to said method to ensure that said glyceride composition is contained in the manufactured textured plant-based compositions in a sufficient amount to provide satisfactory sensory properties in terms of mouthfeel, in particular juiciness and fattiness, while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions, as demonstrated in the experimental section.As said above, according to step a) of the method according to the present invention, a first feed is provided, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in-water emulsion:- from 67.0 to 90.0 weight percentage [wt. %, herein after] of water;- from 0.1 to 10.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate; and- from 0.1 to 23.0 wt. % of a glyceride composition.In particular, according to step a) of the method according to the present invention, a first feed is provided, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, as detailed above and relative to the total weight of the oil-in-water emulsion, from 0.1 to 10.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate.Within the context of the present invention, a plant protein material is intended to denote a protein material derived from one or more plant sources, i.e. one or more sources of plant protein material, such as legumes, grains, seeds, and vegetables, or other plant parts, and may particularly denote plant protein materials notably including plant protein isolates and plant protein concentrates. Suitable methods for preparing plant protein materials, in particular plant protein isolates and plant protein concentrates, are generally known in the art and are generally known to those persons of ordinary skill in the art. When appropriate, and depending on the nature of the one or more plant sources, at least a part or portion of the one or more plant sources is subjected to one or more steps selected from washing; peeling; cracking; dehulling; mechanical processing such as grinding, milling, or homogenizing to break down cell walls and facilitate the release of plant proteins; water or solvent extraction to solubilize plant proteins or plant lipids contained therein; filtration or centrifugation to separate a liquid phase containing dissolved plant proteins from a solid phase; concentration such as decantation, evaporation or ultrafiltration to increase plantprotein content; plant protein precipitation such as acid or alkali precipitation via pH adjustment or plant protein precipitation via the addition of one or more salts to increase plant protein content; or drying such as spray drying or freeze drying. For example in the case of oilseed processing, such as for soybeans, the oilseed may be subjected to steps of dehulling followed by steps of separating components such as vegetable oil, for example a lipid separation by pressing or a solvent lipid extraction step, and of comminuting the thus purified plant protein material, for example by a milling step. In the case of pulse processing, such as for pea, only a step of comminuting the thus purified plant protein material, for example by a milling step, may be necessary.Within the context of the present invention, plant protein isolates, as a specific example of a plant protein material, are intended to denote plant protein enriched plant protein materials or concentrated plant protein materials derived from one or more plant sources. As detailed above, suitable methods for preparing plant protein isolates are generally known in the art and are generally known to those persons of ordinary skill in the art. In particular, plant protein isolates can be produced via a multiplicity of methodologies including the extraction, separation, and purification of plant proteins from the original one or more plant sources. For instance, with regard to a non-limiting method for preparing soybean protein isolate as a specific example of a plant protein material derived from soybean as the plant source, reference can be notably made to EP 4252540 A1 , paragraphs

[0056] to

[0064] , the whole content of which is herein incorporated by reference. Such processes for producing plant protein isolates generally involve the mechanical and / or chemical disruption of the plant source matrix; solubilization of the plant proteins; removal of non-protein components (such as carbohydrates, lipids, and fibers); and subsequent precipitation or filtration to isolate the plant proteins. Unless stated or specified otherwise for the purpose of the present invention, the plant protein isolate typically has a protein content of equal to or greater than 80.0 wt. %, such as from 80.0 to 96.0 wt. %,or from 85.0 to 95.0 wt. %, relative to the total dry weight of the plant protein isolate.Within the context of the present invention, the term “a pea protein isolate” is intended to denote a plant protein material that is obtained or obtainable from pea upon at least partial removal of non-protein components (such as carbohydrates, lipids, and fibers). It is understood that the pea protein isolate may be derived from whole peas in accordance with methods generally known in the art, and as described above for plant protein isolates in general. The whole peas may be non-genetically modified peas, commoditized peas, hybridized peas, genetically-modified peas, preserved peas, and combinations thereof. It is further understood that for the purpose of the present invention the pea protein isolate has a protein content of equal to or greater than 80.0 wt. %, such as from 80.0 to 96.0 wt. %, or from 85.0 to 95.0 wt. %, relative to the total dry weight of the pea protein isolate.A suitable commercially available pea protein isolate for use in the first feed of step a) of the method according to the present invention, as detailed above, notably includes PISANE™ commercially available from COSUCRA (protein content of at least 93.0 wt. %, relative to the total dry weight of the pea protein isolate).Preferably, the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, for use in the first feed of step a) of the method according to the present invention, as detailed above, is in a powdery form or in a granular form, preferably in a powdery form.For the purpose of the present invention, it is further understood that the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, as detailed above, is substantially free of other plant protein materials. The expression “substantially free of other plant protein materials” means that, apart from the defined amount of the pea protein isolate, as detailed above, the content of other plant protein materials different from pea protein isolate comprised in the first feed, wherein the first feed is anoil-in-water emulsion, is less than 1.00 wt. %, preferably less than 0.75 wt. %, more preferably less than 0.50 wt. %, even more preferably less than 0.25 wt. %, yet even more preferably lower than 0.10 wt. %, most preferably lower than 0.01 wt. %, relative to the total weight of the oil-in-water emulsion.As said above, according to the present invention, the amount of the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, ranges from 0.10 to 10.00 wt. %, relative to the total weight of the oil-in-water emulsion.Advantageously, the amount of the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or greater than 0.3 wt. %, preferably equal to or greater than 0.5 wt. %, more preferably equal to or greater than 0.7 wt. %, even more preferably equal to or greater than 0.9 wt. %, yet even more preferably equal to or greater than 1.2 wt. %.It is further understood that the upper limit of the amount of the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or less than 8.0 wt. %, preferably equal to or less than 7.0 wt. %, more preferably equal to or less than 6.0 wt. %, even more preferably equal to or less than 5.0 wt. %, yet even more preferably equal to or less than 4.0 wt. %.In a preferred embodiment of the first feed according to step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, is present in an amount from 0.3 to 8.0 wt. %,preferably in an amount from 0.5 to 7.0 wt. %, more preferably in an amount from 0.7 to 6.0 wt. %, even more preferably in an amount from 0.9 to 5.0 wt. %, yet even more preferably in an amount from 1.2 to 4.0 wt. %.As said above, according to step a) of the method according to the present invention, a first feed is provided, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in-water emulsion, from 0.1 to 23.0 wt. % of a glyceride composition.Within the context of the present invention, the term “glyceride composition” is intended to refer to the combination of all of triglycerides, diglycerides, and monoglycerides present in the first feed of the present invention, wherein the first feed is an oil-in-water emulsion. The glyceride composition, as comprised in the first feed, may comprise monoglycerides and / or diglycerides, but these, when present, will typically be present in substantially lower amounts or smaller quantities than the triglycerides. While the glyceride composition is essentially consisting of glycerides, the glyceride composition may possibly also comprise other components, such as free fatty acids, phospholipids, unsaponifiable matter, and glycerin.The terms triglycerides, diglycerides, and monoglycerides are known terms to a person skilled in the art. Within the context of the present invention, the terms “triglycerides”, “diglycerides”, and “monoglycerides” 5 respectively denote fatty acid esters of glycerol (i.e. 1 ,2,3-propanetriol), wherein three, two, or one hydroxyl groups of glycerol are esterified with three, two, or one fatty acids. In other words, the terms “triglycerides”, “diglycerides”, and “monoglycerides” respectively denote fatty acid esters of glycerol (i.e. 1 ,2,3-propanetriol) , wherein three, two, or one hydroxyl groups of glycerol are replaced by three, two, or one fatty acid residues via esterification.According to some preferred embodiments of the method of the present invention, the glyceride composition as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, as detailed above, comprises one or more edible vegetable fats or oils. Non-limiting examples of suitable ediblevegetable fats or oils notably include palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, cottonseed oil, kapoc oil, grape oil, grapeseed oil, peanut oil, walnut oil, algae oil, avocado oil, hempseed oil, hazelnut oil, sea buckthorn oil, evening primrose oil, linseed oil, allanblackia seed oil, almond oil, canola oil, rice bran oil, sesame oil, corn oil, olive oil, safflower oil, sal fat, mango fat, kokum fat, shea butter, illipe butter, and cacao butter. These edible vegetable fats and oils may include single or blended edible vegetable fats and oils; varieties of these edible vegetable fats and oils, such as for example sunflower oil having an increased content of oleic acid, safflower oil having an increased content of oleic acid, rapeseed oil having an increased content of oleic acid, and rapeseed oil having a decreased content of linolenic acid; or processed edible vegetable fats and oils such as (partially) hydrogenated, fractionated, interesterified (chemically or enzymatically) and / or any combined processing thereof.According to a preferred embodiment of the method of the present invention, the glyceride composition as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, comprises from 15.0 to 65.0 wt. %, preferably from 20.0 to 55.0 wt. %, more preferably from 25.0 to 40.0 wt. %, of saturated fatty acid residues (SAFA), such as saturated fatty acid residues having from 6 to 24 carbon atoms, relative to the total weight of all fatty acid residues in the glyceride composition.According to a preferred embodiment of the method of the present invention, the glyceride composition as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, as detailed above, is further or alternatively characterized by a solid fat content at 30 °C (SFC 30 °C) from 1.0 to 30.0 %, preferably from 4.0 to 20.0 %, more preferably from 4.0 to 15.0 %, wherein the SFC value is measured according to standard method IUPAC (International Union of Pure and Applied Chemistry) 2.150 a.According to a preferred embodiment of the method of the present invention, the glyceride composition as comprised in the first feed, wherein thefirst feed is an oil-in-water emulsion, as detailed above, is further or alternatively characterized by ratio of a solid fat content at 30 °C (SFC 30 °C) to a solid fat content at 25 °C (SFC 25 °C) from 0.15 to 0.75, preferably from 0.25 to 0.60, more preferably from 0.30 to 0.55, wherein the SFC values are measured according to standard method IUPAC (International Union of Pure and Applied Chemistry) 2.150 a.According to a preferred embodiment of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, and hence the glyceride composition as comprised in the first feed, as detailed above, is substantially free of animal-derived fats and oils.For the purpose of the present invention, the expression “substantially free of animal-derived fats and oils” means that the content of animal-derived fats and oils comprised in the first feed, wherein the first feed is an oil-in-water emulsion, and hence comprised in the glyceride composition as comprised in the first feed, as detailed above, is less than 10.00 wt. %, preferably less than 7.50 wt. %, more preferably less than 5.00 wt. %, even more preferably less than 2.50 wt. %, yet even more preferably lower than 2.00 wt. %, most preferably lower than 1.00 wt. %, relative to the total weight of the oil-in-water emulsion.As said above, according to the present invention, the amount of the glyceride composition, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, ranges from 0.1 to 23.0 wt. %, relative to the total weight of the oil-in-water emulsion.Advantageously, the amount of the glyceride composition, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or greater than 1.0 wt. %, preferably equal to or greater than 3.0 wt. %, more preferably equal to or greater than 5.0 wt. %, even more preferably equal to orgreater than 7.5 wt. %, yet even more preferably equal to or greater than 10.0 wt. %.It is further understood that the upper limit of the amount of the glyceride composition, as detailed above, as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or less than 22.0 wt. %, preferably equal to or less than 21.0 wt. %, more preferably equal to or less than 20.0 wt. %, even more preferably equal to or less than 19.0 wt. %, yet even more preferably equal to or less than 18.0 wt. %.In a preferred embodiment of the first feed according to step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, the glyceride composition, as detailed above, is present in an amount from 1.0 to 22.0 wt. %, preferably in an amount from 3.0 to 21.0 wt. %, more preferably in an amount from 5.0 to 20.0 wt. %, even more preferably in an amount from 7.5 to 19.0 wt. %, yet even more preferably in an amount from 10.0 to 18.0 wt. %.As said above, according to step a) of the method according to the present invention, a first feed is provided, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in-water emulsion, from 67.0 to 90.0 wt. % of water.Advantageously, the amount of water as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or greater than 70.0 wt. %, preferably equal to or greater than 73.0 wt. %, more preferably equal to or greater than 75.0 wt. %, even more preferably equal to or greater than 77.0 wt. %, yet even more preferably equal to or greater than 79.0 wt. %.It is further understood that the upper limit of the amount of water as comprised in the first feed, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, is equal to or less than 89.0 wt. %, preferably equal to or less than 88.0 wt. %, more preferably equal toor less than 87.0 wt. %, even more preferably equal to or less than 86.0 wt. %, yet even more preferably equal to or less than 85.0 wt. %.In a preferred embodiment of the first feed according to step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, water is present in an amount from 70.0 to 89.0 wt. %, preferably in an amount from 73.0 to 88.0 wt. %, more preferably in an amount from 75.0 to 87.0 wt. %, even more preferably in an amount from 77.0 to 86.0 wt. %, yet even more preferably in an amount from 79.0 to 85.0 wt. %.According to certain embodiments of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, may further comprise at least one other additional ingredient [ingredient (Ic), herein after] to enhance the appearance, storage, handling and / or the performance of the composition (C), as detailed above, such as for example in terms of one or more of flavor, color, transition during cooking, odor, mouthfeel (e.g. chewiness, resilience, adhesiveness, hardness, juiciness, texture, structure), nutritional value, freshness, sizzle sound during cooking, melted fat release during cooking, shelf life, digestibility, moisture, enzymatic activity, and nutrient stability.Within the context of the present invention, the expression “at least one other additional ingredients [ingredient (Ic), herein after]” is intended to denote one or more than one ingredient (Ic). Mixtures of ingredients (Ic) can also be used for the purpose of the invention. In the remainder of the text, the expression “ingredient (Ic)” is understood, for the purposes of the present invention, both in the plural and the singular form.Said ingredients (Ic) are known to those skilled in the art of textured plant-based compositions for use as meat analogues. Non-limiting examples of ingredients (Ic) notably include salts; pigments; coloring agents; flavoring agents; mono- and / or disaccharides; micronutrients; tannins; spices; emulsifiers such as lecithin or fractions of lecithin; binding agents or thickeners; vitamins; minerals;aromas; antioxidants; acidity regulators or pH adjusting agents; preservatives; and thickeners.Non-limiting examples of suitable binders or thickeners notably include methylcellulose, sodium carboxymethyl cellulose, (modified) starches, pectin, maltodextrin, dextrin, agar, xanthan gum, guar gum, locust bean gum, karaya gum, carob bean gum, tragacanth gum, carrageenan, gelatin, propylene glycol alginate, and alginate.Non-limiting examples of suitable emulsifiers notably include mono-and diglycerides of fatty acids; polyglycerol esters; mono- and diglycerides of fatty acids esterified with acetic acid, citric acid, lactic acid, acetic acid, tartaric acid or mono- and diacetyl tartaric acid; lecithin and fractions or derivatives thereof; sucrose fatty acid ester; proprene glycol fatty acid ester; sorbitan fatty acid ester; polyglycerol polyricinoleate; and polyoxyethylene sorbitan fatty acid ester.As to the amount of the ingredients (Ic), it is understood that the skilled person in the art will practise said additional ingredients (Ic) in a suitable amount according to standard and general practice known by said skilled person in the art.Generally, the amount of the ingredients (Ic), as detailed above, when present in the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, is from 0.01 to 15.0 wt. %, or from 0.01 to 10.0 wt. %, or from 0.1 to 5.0 wt. %, relative to the total weight of the oil-in-water emulsion.As said above, according to step a) of the method according to the present invention, a first feed is provided, as detailed above, wherein the first feed is an oil-in-water emulsion.Within the context of the present invention, the expression “an oil-in-water emulsion” is intended to denote an aqueous dispersion in which the glyceride composition, as detailed above and functioning as the lipophilic phase, said glyceride composition typically in the form of droplets such as droplets typically ranging from nanometers to micrometers in size, is uniformly distributedand dispersed within throughout water as the continuous hydrophilic phase. The defined amount of the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, as comprised in the oil-in-water emulsion, functions as an emulsifier or emulsifying agent and allows for improved emulsifying properties and corresponding stabilization of the oilwater interface of the oil-in-water emulsion.Suitable preparation methods of the oil-in-water emulsion, as detailed above, are generally known in the art. For example, the oil-in-water emulsion, as detailed above, may be produced via first preparing an aqueous phase or solution comprising a defined amount of water and a defined amount of the first plant protein material, wherein the first plant protein material consists of pea protein isolate, as detailed above, for example through a mixing step for 5 to 30 minutes at a temperature ranging from 15 to 30 °C. Before mixing, the pea protein isolate may be added to the complementary amount of water in a powdery form. The resulting and prepared aqueous phase or solution may then be subjected to a subsequent emulsification step with a defined amount of a glyceride composition. Suitable emulsification steps are generally known in the art and may comprise a multiplicity of methodologies including one or more of homogenization, high shear mixing, and ultrasonication, for example for 5 to 30 minutes at a temperature ranging from 30 to 70 °C. For example, the resulting and prepared aqueous phase, as detailed above, may be subjected to high shear mixing through the use of high shear mixing equipment (such as T 18 digital ULTRA-TURRAX®) at 50 °C for 5 minutes followed by homogenization through the use of homogenization equipment (such as APV-1000 laboratory homogenizer, manufactured by SPXFLOW) at a pressure of 200 to 220 bar. The resulting and prepared oil-in-water emulsion may further be subjected to one or more post-treatment steps, such as sterilization which may include further steps such as autoclaving, ultrahigh temperature (UHT) processing, and membrane filtration, for instance to remove microbial contamination and to ensure productsafety, and cooling and storage, such as for 12 to 24 hours at a temperature ranging from 4 to 10 °C.According to a preferred embodiment of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, comprises, or consists essentially of, relative to the total weight of the oil-in-water-emulsion:- from 70.0 to 89.0 weight percentage [wt. %, herein after] of water;- from 0.3 to 8.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate;- from 1.0 to 22.0 wt. % of a glyceride composition, as detailed above; and - from 0.0 to 15.0 wt. % of at least one ingredient (Ic), as detailed above.According to a more preferred embodiment of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, comprises, or consists essentially of, relative to the total weight of the oil-in-water-emulsion:- from 73.0 to 88.0 weight percentage [wt. %, herein after] of water;- from 0.5 to 7.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate;- from 3.0 to 21.0 wt. % of a glyceride composition, as detailed above; and - from 0.0 to 15.0 wt. % of at least one ingredient (Ic), as detailed above.According to an even more preferred embodiment of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, comprises, or consists essentially of, relative to the total weight of the oil-in-water-emulsion:- from 75.0 to 87.0 weight percentage [wt. %, herein after] of water;- from 0.7 to 6.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate;- from 5.0 to 20.0 wt. % of a glyceride composition, as detailed above; and - from 0.0 to 15.0 wt. % of at least one ingredient (Ic), as detailed above.According to a yet even more preferred embodiment of the method of the present invention, the first feed of step a) of the method according to the present invention, wherein the first feed is an oil-in-water emulsion, comprises, or consists essentially of, relative to the total weight of the oil-in-water-emulsion:- from 77.0 to 86.0 weight percentage [wt. %, herein after] of water;- from 0.9 to 5.0 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate;- from 7.5 to 19.0 wt. % of a glyceride composition, as detailed above; and - from 0.0 to 15.0 wt. % of at least one ingredient (Ic), as detailed above.For the purpose of the present invention, the expression “consists essentially of” is intended to denote that, relative to the total weight of the oil-in-water emulsion, any additional ingredient different from water, the first plant protein material and wherein the first plant protein material consists of pea protein isolate, as detailed above, the glyceride composition, as detailed above, and, when present, the at least one ingredient (Ic), as detailed above, is present in minor amounts in said oil-in-water emulsion, being understood that these latter do not substantially modify the properties of the first feed, wherein the first feed is an oil-in-water emulsion.As said above, according to step a) of the method according to the present invention, a second feed is provided, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof.Preferably, according to step a) of the method according to the present invention, the second feed is a second plant protein material, wherein the second plant protein material is a soy protein concentrate.Within the context of the present invention, plant protein concentrates, as a specific example of a plant protein material, are intended to denote plant protein enriched plant protein materials or concentrated plant protein materials derived from one or more plant sources. The protein content of plantprotein concentrates is higher than the original protein content of the one or more plant sources from which they are derived, but not as high as the protein content of plant protein isolates, as detailed above. As detailed above, suitable methods for preparing plant protein concentrates are generally known in the art and are generally known to those persons of ordinary skill in the art. In particular, plant protein concentrates can be produced via a multiplicity of methodologies including the extraction, separation, and purification of plant proteins from the original one or more plant sources. For instance, with regard to a non-limiting method for preparing soybean protein concentrate as a specific example of a plant protein material derived from soybean as the plant source, reference can be notably made to WO 2012 / 051428 A1 , paragraph

[0029] , the whole content of which is herein incorporated by reference. Such processes for producing plant protein concentrates generally involve the mechanical and / or chemical disruption of the plant source matrix; solubilization of the plant proteins; significant removal of non-protein components (such as carbohydrates, lipids, and fibers); and subsequent precipitation or filtration to isolate the plant proteins. Methods for preparing plant protein concentrates typically require less extensive processing than methods for preparing plant protein isolates, which have a higher protein content due to the removal of more of the non-protein components (such as carbohydrates, lipids, and fiber). Unless stated or specified otherwise for the purpose of the present invention, the plant protein concentrate typically has a protein content of equal to or greater than 50.0 wt. % and less than 80.0 wt. %, such as equal to or greater than 60.0 wt. % and less than 80.0 wt. %, relative to the total dry weight of the plant protein concentrate.Within the context of the present invention, the term “a soy protein concentrate” is intended to denote a plant protein material that is obtained or obtainable from soybeans upon at least partial removal of non-protein components (such as carbohydrates, lipids, and fibers). It is understood that the soy protein concentrate may be derived from whole soybeans in accordance with methods generally known in the art, and as described above for plant proteinconcentrates in general. The whole soybeans may be non-genetically modified soybeans, commoditized soybeans, hybridized soybeans, genetically-modified soybeans, preserved soybeans, and combinations thereof. It is further understood that for the purpose of the present invention the soy protein concentrate has a protein content of equal to or greater than 50.0 wt. % and less than 80.0 wt. %, such as equal to or greater than 60.0 wt. % and less than 80.0 wt. %, relative to the total dry weight of the soy protein concentrate.Suitable commercially available soy protein concentrates for use in the second feed of step a) of the method according to the present invention, as detailed above, are commercially available from Barentz (71.0 wt. % protein content, relative to the total dry weight of the soy protein concentrate).Within the context of the present invention, the term “a soy protein isolate” is intended to denote a plant protein material that is obtained or obtainable from soybeans upon at least partial removal of non-protein components (such as carbohydrates, lipids, and fibers). It is understood that the soy protein isolate may be derived from whole soybeans in accordance with methods generally known in the art, and as described above for plant protein isolates in general. The whole soybeans may be non-genetically modified soybeans, commoditized soybeans, hybridized soybeans, genetically-modified soybeans, preserved soybeans, and combinations thereof. It is further understood that for the purpose of the present invention the soy protein isolate has a protein content of equal to or greater than 80.0 wt. %, such as from 80.0 to 96.0 wt. %, or from 85.0 to 95.0 wt. %, relative to the total dry weight of the soy protein isolate.A suitably commercially available soy protein isolate for use in the second feed of step a) of the method according to the present invention, as detailed above, notably includes Unisol HS 90 IP Non GMO commercially available from Barentz (90.9 wt. % protein content, relative to the total dry weight of the soy protein isolate).Preferably, the second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof, as detailed above, as the second feed of step a) of the method according to the present invention, as detailed above, is in a powdery form or in a granular form, preferably in a powdery form.As said above, according to the present invention, the amount of the first feed, wherein the first feed is an oil-in-water emulsion, as detailed above, ranges from 57.0 to 68.0 wt. %, relative to the total combined weight of the first feed and the second feed; and the amount of the second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof, as detailed above, ranges from 32.0 to 43.0 wt. %, relative to the total combined weight of the first feed and the second feed.The inventors have surprisingly found that by subjecting a mixture of a defined amount of a first feed in the method according to the present invention, wherein the first feed is an oil-in-water emulsion, as detailed above, and a defined amount of a second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof, as detailed above, to a thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force; and subsequently followed by a cooling step in the method for manufacturing the textured plant-based composition for use as a meat analogue, the method according to the present invention now surprisingly allows the glyceride composition, i.e. one or more oils and fats, as comprised in the first feed to be stably incorporated into the edible fibrous matrix during said method, thereby reducing, in particular avoiding, the leakage of said glyceride composition from said edible fibrous matrix during said method, in particular during step b) of said method, thereby resulting in significantly less batch-to-batch variation in the amount of the glyceride composition stably incorporated into the manufacturedtextured plant-based composition for use as a meat analogue, thereby further obtaining a reduced or avoided need to charge or feed higher amounts of said glyceride composition to said method to ensure that said glyceride composition is contained in the manufactured textured plant-based compositions in a sufficient amount to provide satisfactory sensory properties in terms of mouthfeel, in particular juiciness and fattiness, while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions, as demonstrated in the experimental section. In particular, in combination with the defined amount of the first feed, as detailed above, the inventors have surprisingly found that the defined amount of the second feed, as detailed above, said second feed being enriched or concentrated in soy protein content as a structuring agent, allows the formation of textured plant-based compositions having a good meatlike fibrous texture, as demonstrated in the experimental section.According to a preferred embodiment of step a) of the method of the present invention, the amount of the first feed, wherein the first feed is an oil-in-water emulsion, as detailed above, ranges from 58.0 to 67.0 wt. %, preferably from 58.0 to 65.0 wt. %, relative to the total combined weight of the first feed and the second feed; and the amount of the second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof, as detailed above, ranges from 33.0 to 42.0 wt. %, preferably from 35.0 to 42.0 wt. %, relative to the total combined weight of the first feed and the second feed.It is further understood that all definitions and preferences as described above for the embodiments of step a) of the method of the present invention equally apply for all further embodiments of step b) of the method of the present invention , as described below.As said above, according to step b) of the method according to the present invention, a mixture of the first feed, as detailed above, and the second feed, as detailed above, is subjected to a thermomechanical treatment step,wherein the thermomechanical treatment step includes the combined application of heat and a shear force; and subsequently followed by a cooling step, thereby obtaining the composition (C) as a textured plant-based composition for use as a meat analogue.It is further understood that for the purpose of the present invention, in particular for the purpose of step b) of the method according to the present invention, the first feed, as detailed above, and the second feed, as detailed above, are first mixed, in particular first mixed to obtain a homogeneous dough-like mixture. The term “dough-like mixture” as used herein refers to a mixture of the first feed and the second feed from which the textured plant-based composition for use as a meat analogue, i.e. the composition (C), is manufactured through the application of the thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, and the subsequent cooling step, according to step b) of the method according to the present invention.Within the context of the present invention, suitable methodologies and apparatuses or devices for carrying out the combination of the thermomechanical treatment step, wherein the thermomechanical treatment step includes the simultaneous and combined application of heat and a shear force, and the subsequent cooling step, of step b) of the method according to the present invention, are generally known in the art and are generally known to those persons of ordinary skill in the art of (the manufacture of) textured plant-based compositions for use as meat analogues.Within the context of the present invention, starting from the provision of the first feed and the second feed according to step a) of the method according to the present invention, as detailed above, it is further understood that subjecting the mixture of the first feed and the second feed to the combination of the thermomechanical treatment step and the subsequent cooling step, as detailed above and according to step b) of the method according to the present invention, serves the purpose of enabling the formation of, and obtaining, thecomposition (C) of the present invention having a highly anisotropic fibrous meatlike texture wherein the protein fibers are substantially aligned. This substantial alignment of the protein fibers in the textured plant-based compositions substantially contributes to said textured plant-based compositions having a meat-like fibrous texture.Within the context of the present invention, the expression “substantially aligned” is intended to denote that the composition (C), as detailed above, as manufactured according to the method according to the present invention, comprises an arrangement of protein fibers such that a significantly high percentage of the protein fibers are contiguous to each other at equal to or less than a 45° angle when viewed in a horizontal plane. In particular, at least 55 % of the protein fibers as comprised in the composition (C) are substantially aligned, preferably at least 60 %, more preferably at least 70 %, even more preferably at least 80 %, yet even more preferably at least 90 %. It is further understood that methods for determining or measuring the degree of protein fiber alignment are generally known in the art and include visual determinations based upon photographs and micrographic images; such as by confocal scanning laser microscopy and scanning electron microscopy.As said, for the purpose of step b) of the method according to the present invention, the mixture of the first feed, as detailed above, and the second feed, as detailed above, is first subjected to a thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force. The combination of heating and shearing is required to form the compositions (C) within the context of the present invention, i.e. the textured plant-based compositions for use as meat analogues having a meat-like fibrous texture. Without wanted to be bound by any theory, applying the simultaneous combination of heat and shear force converts said mixture into a thermoplastic melt in which the proteins at least partially undergo heat denaturation thereby causing a change in the protein-stabilizing interactions; in particular thereby causing intramolecular and / or intermolecular structuralchanges in the proteins such as one or more of the breakage of (heat-labile) non-covalent interactions, such as hydrogen bonds, hydrophobic interactions and electrostatic linkages; the breakage of (heat-labile) covalent bonds, such as the hydrolysis of disulfide bonds; the formation of new non-covalent bonds, such as new hydrogen bonds; and the formation of new covalent bonds, such as new disulfide bonds; and leading to a disruption, change or loss of the proteins’ native three-dimensional structure or configuration, in particular the loss of the proteins’ quaternary, tertiary and secondary structure. The directional shear force furthermore causes substantial alignment of the high molecular components in the thermoplastic melt, leading to the formation a structure of substantially aligned protein fibers. Next, after the thermomechanical treatment step, the thermoplastic melt is subsequently subjected to a cooling step, thereby obtaining the composition (C), as detailed above. Without wanted to be bound by any theory, the application of the subsequent cooling step to the resulting thermoplastic melt, wherein said thermoplastic melt is obtained via first applying the combination of heat and shear to the mixture of the first feed and the second feed, as detailed above, causes a rapid increase in viscosity of the thermoplastic melt and stabilizes and fixes the newly generated or newly formed fibrous structure, thereby obtaining the composition (C) as a textured plant-based composition for use as a meat analogue. In particular, the application of the subsequent cooling step to the resulting thermoplastic melt leads to a rapid increase in viscosity of the latter and a strengthening of the newly formed intramolecular and / or intermolecular protein-stabilizing interactions, such as the formation of new covalent bonds, such as new disulfide bonds, and the formation of new non-covalent interactions, such as hydrogen bonds, hydrophobic interactions and electrostatic linkages. In addition, the application of the subsequent cooling step following the thermomechanical treatment step supports the stabilization of the newly formed fibrous texture, thereby preventing excessive and uncontrolled expansion of the thermoplastic melt due to rapid water evaporation and potentially altering the desired fibrous structure.According to one embodiment of step b) of the method of the present invention, the mixture of the first feed, as detailed above, and the second feed, as detailed above, is heated to a temperature ranging from 80 to 180 °C, preferably ranging from 100 to 160 °C, more preferably ranging from 110 to 150 °C, even more preferably ranging from 120 to 140 °C.According to one embodiment of step b) of the method of the present invention, the thermochemical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, and the subsequent cooling step are carried out using high-moisture extrusion cooking [HMEC, herein after] involving the use of an extruder and a cooling die positioned at the outlet of the extruder.Within the context of the present invention, the term “high-moisture extrusion cooking [HMEC, herein after]” is intended to denote an extrusion technology for texturizing the mixture of the first feed and the second feed, as detailed above, into a textured plant-based composition for use as a meat analogue [composition (C), herein after]. It is further understood that HMEC involves plasticizing of the mixture of the first feed and the second feed, in particular the proteins comprised in said mixture, by applying a thermomechanical treatment step in an extruder, said thermomechanical treatment step including the simultaneous and combined application of heat and a shear force, in particular through conveying the mixture through a plurality of temperature controlled zones or sections of the extruder, resulting in a plasticized melt passing through the extruder under high water content, shear, and increasing temperature, followed by subsequently forcing the plasticized melt through a cooling die positioned at the outlet of the extruder. It is further understood that forcing the plasticized melt through the cooling die affords the composition (C), in particular said composition (C) having a highly anisotropic fibrous meat-like texture wherein the protein fibers are substantially aligned.Within the context of the present invention, the expression “high-moisture” in the term “high-moisture extrusion cooking [HMEC, herein after]” isintended to refer to the water content of the feed material being processed in the extruder during HMEC, and wherein said water content is equal to or greater than 35.0 wt. %, preferably from 35.0 to 80.0 wt. %, more preferably from 40.0 to 75.0 wt %, even more preferably from 40.0 to 70.0 wt. %, yet even more preferably from 40.0 to 65.0 wt. %, most preferably from 40.0 to 60.0 wt. %, such as from 45.0 to 60.0, relative to the total weight of the feed material being processed in the extruder. Such high water contents of the feed materials being processed in the extruder facilitate the HMEC extrusion process, in particular when forcing the plasticized melt through the cooling die positioned at the outlet of the extruder and thereby affording the composition (C), as detailed above.In general, the high-moisture extrusion cooking [HMEC, herein after] for manufacturing the composition (C), as detailed above, and involving the use of an extruder and a cooling die positioned at the outlet of the extruder can be carried out to standard and general practice known by a person skilled in the art of (the manufacture of) textured plant-based compositions for use as meat analogues. Said person skilled in the art is familiar with HMEC processing, and related HMEC process conditions and any optimization or adjustment thereof, for the manufacture of textured plant-based compositions for use as meat analogues. In particular, non-limiting examples of such HMEC process conditions and any optimization or adjustment thereof notably include extruder device configurations in terms of screw configuration, screw length, screw speed, barrel housing configuration, the number of barrel housings; heating temperature; heating temperature profile across the number of barrel housings; shear force and shear pressure profile; feed rates; throughput; and dimensions of the cooling die. Said person skilled in the art is furthermore familiar with the HMEC process in terms of the various factors that are involved in the creation of the required shear forces necessary for texturizing plant proteins and hence for forming and manufacturing textured plant-based compositions for use as meat analogues having a good meat-like fibrous texture. Non-limiting examples of such factors influencing the creation of shear forces in HMEC processing notably include theviscosity and the composition of the mixture of the first feed and the second feed; temperature; extruder settings in terms of parameters like feed rate, screw configuration, screw speed, screw length, temperature settings of the temperature controlled zones or sections; etc. Reference can be made notably to Cornet S. H. V. et al. Critical Reviews in Food Science and Nutrition 2022, 62, 3264 - 3280; US 2017 / 0035076 A1 ; WO 2023 / 208315 A1 ; WO 2019 / 143859 A1 ; WO 2012 / 051428 A1 ; WO 2017 / 046659 A1 ; WO 2014 / 081285 A1 ; WO 2023 / 156681 A1 ; EP 4252540 A1 ; and Schmid E.-M. et al. Comprehensive Reviews in Food Science and Food Safety, 2022, 21 , 4573 - 4609. In particular, non-limiting examples of suitable apparatuses for HMEC processing involving an extruder and a cooling die positioned at the outlet of the extruder are for instance notably described in Schmid E.-M. et al. Comprehensive Reviews in Food Science and Food Safety, 2022, 21 , 4573 - 4609, and its accompanying Figure 1 described therein; Cornet S. H. V. et al. Critical Reviews in Food Science and Nutrition 2022, 62, 3264 - 3280, and its accompanying Figure 1 described therein; WO 2023 / 156681 A1 , and its accompanying Fig. 1 described therein; WO 2017 / 046659 A1 , and its accompanying Figure 1 described therein; and WO 2019 / 143859 A1 , and its accompanying Fig. 1 described therein.For the purpose of this embodiment of step b) of the method of the present invention, wherein the thermochemical treatment step and the subsequent cooling step are carried out using high-moisture extrusion cooking, as detailed above, the first feed, as detailed above, and the second feed, as detailed above, may be fed separately to the extruder so as to form the mixture of the first feed and the second feed within the extruder, i.e. the first feed and the second feed become mixed within the extruder. Alternatively, the first feed and the second feed are first premixed so as to form the mixture outside of the extruder and before the mixture is fed into the extruder.Suitable feeding means for feeding the first feed, as detailed above, the second feed, as detailed above, or the mixture of the first feed and the second feed, as detailed above, to the extruder are generally known in the art. Non-limiting examples of such feedings means or feed ports notably include injection jets, inlet ports, liquid feed ports, pumps, and hoppers of gravimetric feeders.Preferably, for the purpose of step b) of the method of the present invention, wherein the thermochemical treatment step and the subsequent cooling step are carried out using high-moisture extrusion cooking, as detailed above, the first feed, as detailed above, and the second feed, as detailed above, are fed separately to the extruder so as to form the mixture of the first feed and the second feed within the extruder, i.e. the first feed and the second feed become mixed within the extruder. More preferably, the first feed is fed at a position located downstream in the extruder relative to the position at which the second feed is fed so as to form the mixture of the first feed and the second feed within the extruder.According to a preferred embodiment of step b) of the method of the present invention, the first feed is fed, for instance through a liquid injection port, at a position located downstream in the extruder relative to the position at which the second feed is fed so as to form the mixture of the first feed and the second feed within the extruder, and wherein the second plant protein material, as detailed above, as the second feed of step a) of the method according to the present invention, as detailed above, is in a powdery form or in a granular form, preferably in a powdery form.The extruder controls the temperature of the mixture of the first feed and the second feed, as detailed above, as it passes through the extruder. The extruder includes a temperature controlling means for controlling the temperature of the mixture such as extruder barrel jackets into which heating or cooling media such as steam or chilled water may be introduced to control the temperature of the mixture of the first feed and the second feed passing through the extruder.According to one embodiment of step b) of the method of the present invention, the mixture of the first feed, as detailed above, and the second feed, as detailed above, is heated in the extruder to a temperature ranging from80 to 180 °C, preferably ranging from 100 to 160 °C, more preferably ranging from 110 to 150 °C, even more preferably ranging from 120 to 140 °C.The extruder generally comprises a plurality of temperature controlled zones or sections, such as 4 or 5 of said zones or sections, through which the mixture of the first feed and the second feed is conveyed with the aid of at least one rotating screw under mechanical pressure, shear and increased temperature prior to exiting the extruder and entering the cooling die positioned at the outlet of the extruder. The temperature in each successive temperature controlled zone or section generally exceeds the temperature of the previous temperature controlled zone or section, such as for example by 10 to 70 °C.For the purpose of this embodiment of step b) of the method of the present invention, the extruder may be set in a multiple temperature controlled zone or section arrangement according to the common general knowledge of a person skilled in the art of (the manufacture of) textured plant-based compositions for use as meat analogues. Preferably, the extruder comprises 4 or 5 temperature controlled zones or sections.For example, the extruder may be set in a five temperature controlled zone or section arrangement, wherein the first temperature controlled zone is set to a temperature ranging from 20 to 30 °C, the second temperature controlled zone is set to a temperature ranging from 30 to 50 °C, the third temperature controlled zone is set to a temperature ranging from 85 to 105 °C, the fourth temperature controlled zone is set to a temperature ranging from 130 to 160 °C, and the fifth temperature controlled zone is set to a temperature ranging from 140 °C to 180 °C (outlet of the extruder).For example, the extruder may alternatively be set in a four temperature controlled zone or section arrangement, wherein the first temperature controlled zone is set to a temperature ranging from 30 to 60 °C, the second temperature controlled zone is set to a temperature ranging from 70 to 90 °C, the third temperature controlled zone is set to a temperature ranging from100 to 120 °C, the fourth temperature controlled zone is set to a temperature ranging from 125 to 150 °C (outlet of the extruder).According to a preferred embodiment of step b) of the method of the present invention, the temperature of the mixture of the first feed and the second feed, as detailed above, at the outlet of the extruder ranges from 80 to 180 °C, preferably ranging from 100 to 160 °C, more preferably ranging from 110 to 150 °C, even more preferably ranging from 120 to 140 °C.As said above, the extruder may be adjusted and set in other temperature controlled zone or section arrangements, as desired.For the purpose of this embodiment of step b) of the method of the present invention, the extruder furthermore comprises at least one rotating screw, preferably at least two rotating screws, for conveying the mixture of the first feed and the second feed, as detailed above. More preferably, the extruder is a twin screw extruder, hence comprising two rotating screws, even more preferably a co-rotating twin screw extruder. The screw profile of the at least one rotating screw may vary from coarse to fine screw pitch from the beginning towards the end of the extruder. In addition, the at least one rotating screw is typically assembled from shafts and worm segments, as well as mixing lobe-shaped and ring-type shear lock elements as generally known in the art for the manufacture of textured plant-based compositions using high-moisture extrusion cooking.It is further understood that for this embodiment of step b) of the method of the present invention, the at least one rotating screw of the extruder, as detailed above, shears the mixture of the first feed and the second feed, as detailed above, in the extruder, as well as creates pressure in the extruder by forcing the mixture forwards through the extruder and through the cooling die positioned at the outlet of the extruder, as detailed above.As for the average screw speed of the at least one rotating screw as comprised in the extruder, the person skilled in the art can choose and determine said average screw speed in accordance with standard practice in the art. Within the context of this embodiment of step b) of the method of the presentinvention, the extruder may for instance be operated with an average screw speed of the at least one rotating screw ranging from 50 to 1500 revolutions per minute [rpm, herein after], or from 100 to 1000 rpm, such as from 200 to 800 rpm.As for the ratio of length-to-diameter ratio of the extruder [L / D ratio, herein after], the person skilled in the art can choose and determine the L / D ratio in accordance with standard practice in the art. Within the context of this embodiment of step b) of the method of the present invention, the extruder may for instance be characterized with an L / D ratio from 20 to 60, preferably from 25 to 50. An extruder characterized with a higher L / D ratio is preferred when the first feed, as detailed above, and the second feed, as detailed above, are fed separately to the extruder so as to form the mixture of the first feed and the second feed within the extruder, i.e. the first feed and the second feed become mixed within the extruder. An extruder characterized with a lower L / D can still be convenient when the first feed and the second feed are first premixed so as to form the mixture outside of the extruder and before the mixture is fed into the extruder.For the purpose of this embodiment of step b) of the method of the present invention, it is further understood that the cooling step following the thermomechanical treatment step in the extruder of the mixture of the first feed and the second feed, as detailed above, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, proceeds through a cooling die positioned at the outlet of the extruder. In general, the cooling die is positioned at the outlet of the extruder in an arrangement that permits the mixture of the first feed and the second feed to flow from the outlet of the extruder into the cooling die.It is further understood that suitable cooling dies for use in HMEC processing for the manufacture of textured plant-based compositions for use as meat analogues are generally known in the art. Reference reference can be notably made to EP 3524059 A1. The extruder produces an extrudate exiting the outlet of the extruder, said extrudate then enters the cooling die, wherein thecooling die is positioned at the outlet of the extruder, through the outlet of the extruder. A distributor unit may be provided between the outlet of the extruder and the cooling die. Said distributor unit provides uniform distribution of the extrudate exiting from the outlet of the extruder in the cooling die, in particular in the one or more extrudate flow channels in the cooling die.For the purpose of the present invention, the cooling die for use in step b) of the method according to the present invention may have any channel shape, such as a circular or a rectangle channel shape, suitable for producing the composition (C), as detailed above, in any form such as a circle or a rectangle.For the purpose of the present invention, the cooling die for use in step b) of the method according to the present invention may be selected from a water-cooled cooling die, an air-cooled cooling die, a heat exchanger cooling die, or any combination thereof.According to one embodiment of step b) of the method of the present invention, the mixture of the first feed, as detailed above, and the second feed, as detailed above, after being subjected to the thermomechanical treatment step in the extruder, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, as detailed above, is cooled in the cooling die to a temperature ranging from 3 to 90 °C, preferably ranging from 5 to 80 °C, more preferably ranging from 10 to 70 °C, even more preferably ranging from 15 to 50 °C.As said above, the application of the subsequent cooling step in the cooling die to the resulting thermoplastic melt exiting the outlet of the extruder, wherein said thermoplastic melt is obtained via first applying the simultaneous combination of heat and shear in the extruder to the mixture of the first feed and the second feed, as detailed above, causes a rapid increase in viscosity of the thermoplastic melt upon comparison with the less viscous thermoplastic melt exiting the outlet of the extruder and stabilizes and fixes the newly generated or newly formed fibrous structure, thereby obtaining the composition (C) as a textured plant-based composition for use as a meat analogue at the outlet of thecooling die. In particular, the application of the subsequent cooling step in the cooling die to the resulting thermoplastic melt exiting the outlet of the extruder leads to a rapid increase in viscosity of the latter and a strengthening of the newly formed intramolecular and / or intermolecular protein-stabilizing interactions, such as the formation of new covalent bonds, such as new disulfide bonds, and the formation of new non-covalent interactions, such as hydrogen bonds, hydrophobic interactions and electrostatic linkages. In addition, the application of the subsequent cooling step in the cooling die following the thermomechanical treatment step in the extruder stabilizes the newly formed fibrous texture, thereby preventing excessive and uncontrolled expansion of the thermoplastic melt exiting the outlet of the extruder, wherein said thermoplastic melt may often have a temperature ranging from 120 to 130 °C, due to rapid water evaporation and potentially altering the desired fibrous structure.According to another embodiment of step b) of the method of the present invention, the thermochemical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, and the subsequent cooling step are carried out using shear cell processing involving the use of a shear cell.Within the context of the present invention, the term “shear cell processing” is intended to denote a shear technology for texturizing the mixture of the first feed and the second feed, as detailed above, into a textured plantbased composition for use as a meat analogue [composition (C), herein after]. It is further understood that shear cell processing involves plasticizing of the mixture of the first feed and the second feed, in particular the proteins comprised in said mixture, by applying a thermomechanical treatment step in a shear cell, said thermomechanical treatment step including the combined application of heat and a shear force, resulting in a plasticized melt in the shear cell under high water content, shear, and heat, followed by subsequently cooling the plasticized melt. It is further understood that cooling the plasticized melt affords the composition(C), in particular said composition (C) having a highly anisotropic fibrous meatlike texture wherein the protein fibers are substantially aligned.Within the context of the present invention, the term “shear cell” is intended to denote a processing apparatus designed to perform step b) of the method of the present invention, as detailed above, in particular designed to apply a thermomechanical treatment step, said thermomechanical treatment step including the simultaneous and combined application of heat and a shear force, and a subsequent cooling step to the mixture of the first feed and the second feed, as detailed above. For such application, the shear cell generally comprises a temperature controlling means for controlling the temperature of the mixture of the first feed and the second feed in the shear cell, such as a heating and cooling means (e.g. circulating heated or cooled water, air or oil through the shear cell); and a concentric configuration configured to apply a shear force to the mixture of the first feed and the second feed in the shear cell. The concentric configuration preferably comprises an inner member and an outer member arranged concentrically along a longitudinal axis to define together a texturizing chamber (i.e. a spacing between the inner member and the outer member) for receiving, holding and texturizing the mixture of the first feed and the second feed, and wherein the inner member and the outer member are rotatable (configured to rotate) relative to each other about the longitudinal axis to apply a shear force to the mixture of the first feed and the second feed in the texturizing chamber of the shear cell. Preferably, in order to apply the shear force to the mixture of the first feed and the second feed in the texturizing chamber of the shear cell, the outer member is configured to be held stationary and the inner member is configured to be rotated with respect to the outer member. Alternatively, equally preferably, in order to apply the shear force to the mixture of the first feed and the second feed in the texturizing chamber of the shear cell, the inner member is configured to be held stationary and the outer member is configured to be rotated with respect to the inner member. The shear cell typically comprises a closing system preventing water evaporation and may further comprise material feeding meansand / or material extracting means. Non-limiting examples of suitable shear cell processing apparatuses for shear cell processing are described in literature and are generally known to a person skilled in the art of (the manufacture of) textured plant-based compositions for use as meat analogues, such as for example a shear cell selected from a cone-in-cone or conical shear cell, or a Couette cell, as further detailed below.Within the context of the present invention, the water content of the feed material being processed in the shear cell during shear cell processing is equal to or greater than 35.0 wt. %, preferably from 35.0 to 80.0 wt. %, more preferably from 40.0 to 75.0 wt %, even more preferably from 40.0 to 70.0 wt. %, yet even more preferably from 40.0 to 65.0 wt. %, most preferably from 40.0 to 60.0 wt. %, such as from 45.0 to 60.0, relative to the total weight of the feed material being processed in the shear cell.In general, the shear cell processing for manufacturing the composition (C), as detailed above, and involving the use of a shear cell can be carried out to standard and general practice known by a person skilled in the art of (the manufacture of) textured plant-based compositions for use as meat analogues. Said person skilled in the art is familiar with shear cell processing, and related shear cell process conditions and any optimization or adjustment thereof, for the manufacture of textured plant-based compositions for use as meat analogues. In particular, non-limiting examples of such shear cell process conditions and any optimization or adjustment thereof notably include shear cell configuration; heating temperature; shear force and shear pressure. Said person skilled in the art is furthermore familiar with shear cell processing in terms of the factors influencing the creation of the required shear forces necessary for texturizing plant proteins and hence for forming and manufacturing textured plantbased compositions for use as meat analogues having a good meat-like fibrous texture. Non-limiting examples of such factors influencing the creation of shear forces in shear cell processing notably include the viscosity and the composition of the mixture of the first feed and the second feed; temperature; and rotationrates or rotational speeds of the inner member and the outer member relative to each other. Reference can be made notably to Grabowska K. J. et al. Food Research International 2014, 64, 743 - 751 ; Grabowska K. J. et al. Journal of Food Engineering 2016, 188, 77 - 86; Krintiras G. A. et al. Journal of Food Engineering 2015, 160, 34 - 41 ; Krintiras G. A. et al. Journal of Food Engineering 2016, 169, 205 - 213; Cornet S. H. V. et al. Critical Reviews in Food Science and Nutrition 2022, 62, 3264 - 3280; WO 2021 / 107778 A1 ; and WO 2023 / 006736 A1.As said above, suitable shear cell processing apparatuses for shear cell processing within the context of step b) of the method of the present invention, as detailed above, are selected from a cone-in-cone or a conical shear cell, or a Couette cell.Cone-in-cone or conical shear cells are for instance notably described in Cornet S. H. V. et al. Critical Reviews in Food Science and Nutrition 2022, 62, 3264 - 3280, and its accompanying Figure 1 described therein; and Grabowska K. J. et al. Journal of Food Engineering 2016, 188, 77 - 86, and its accompanying Fig. 1 and Fig. 2 described therein. Cone-in-cone or conical shear cells typically comprise a stationary top cone as the inner member and a rotational bottom cone as the outer member, said stationary top cone and said rotational bottom cone arranged concentrically along a longitudinal axis to define together a texturizing chamber (i.e. a spacing between the stationary top cone and the rotational bottom cone) for receiving, holding and texturizing the mixture of the first feed and the second feed, as detailed above, and the stationary top cone and the rotational bottom cone are rotatable (configured to rotate) relative to each other about the longitudinal axis to apply a shear force to the mixture. A shear force is thus applied to the mixture of the first feed and the second feed in the texturizing chamber by rotating the rotational bottom cone of the cone-in-cone or conical shear cell, relative to the stationary top cone of the cone-in-cone or conical shear cell. The stationary top cone and / or the rotational bottom cone can be heated and cooled during shear cell processing. Preferably, the stationary topcone and the rotational bottom cone are both heated and cooled within the context of step b) of the method of the present invention.Couette cells are for instance notably described in Krintiras G. A. et al. Journal of Food Engineering 2015, 160, 34 - 41 , and its accompanying Fig. 1 and Fig. 2; Krintiras G. A. et al. Journal of Food Engineering 2016, 169, 205 -213, and its accompanying Fig. 1 and Fig. 2; WO 2021 / 107778 A1 , and its accompanying Fig. 1 A; and WO 2023 / 006736 A1 , and its accompanying Figures. Couette cells typically comprise a stationary outer cylinder as the outer member and a rotational inner cylinder as the inner member, said stationary outer cylinder and said rotational inner cylinder arranged concentrically along a longitudinal axis to define together a texturizing chamber (i.e. a spacing between the rotational inner cylinder and the stationary outer cylinder) for receiving, holding and texturizing the mixture of the first feed and the second feed, as detailed above, and the stationary outer cylinder and the rotational inner cylinder are rotatable (configured to rotate) relative to each other about the longitudinal axis to apply a shear force to the mixture. A shear force is thus applied to the mixture of the first feed and the second feed in the texturizing chamber by rotating the rotational inner cylinder of the Couette cell, relative to the stationary outer cylinder of the Couette cell. The stationary outer cylinder and / or the rotational inner cylinder can be heated and cooled during shear cell processing. Preferably, the stationary outer cylinder and the rotational inner cylinder are both heated and cooled within the context of step b) of the method of the present invention.For the purpose of this embodiment of step b) of the method of the present invention, wherein the thermochemical treatment step and the subsequent cooling step are carried out using shear cell processing, as detailed above, the first feed, as detailed above, and the second feed, as detailed above, may be fed separately to the shear cell so as to form the mixture of the first feed and the second feed within the shear cell, i.e. the first feed and the second feed become mixed within the shear cell. Alternatively, the first feed and the secondfeed are first premixed so as to form the mixture outside of the shear cell and before the mixture is fed into the shear cell.Suitable feeding means for feeding the first feed, as detailed above, the second feed, as detailed above, or the mixture of the first feed and the second feed, as detailed above, to the shear cell are generally known in the art. Nonlimiting examples of such feedings means or feed ports notably include injection jets, inlet ports, liquid feed ports, pumps, and hoppers of gravimetric feeders.Preferably, for the purpose of step b) of the method of the present invention, wherein the thermochemical treatment step and the subsequent cooling step are carried out using shear cell processing, as detailed above, the first feed and the second feed are first premixed so as to form the mixture outside of the shear cell and before the mixture is fed into the shear cell.The shear cell controls the temperature of the mixture of the first feed and the second feed, as detailed above, as it is textured in the shear cell. The shear cell includes a temperature controlling means for controlling the temperature of the mixture of the first feed and the second feed in the shear cell, such as a heating and cooling means (e.g. circulating heated or cooled water, air or oil through the shear cell) to control the temperature of the mixture of the first feed and the second feed as it is textured in the shear cell.According to one embodiment of step b) of the method of the present invention, the mixture of the first feed, as detailed above, and the second feed, as detailed above, is heated in the shear cell to a temperature ranging from 90 to 150 °C, preferably ranging from 100 to 150 °C, more preferably ranging from 110 to 150 °C, even more preferably ranging from 120 to 140 °C.As said above, it is further understood that for this embodiment of step b) of the method of the present invention, wherein the thermochemical treatment step and the subsequent cooling step are carried out using shear cell processing involving the use of a shear cell, a shear force is applied to the mixture of the first feed and the second feed, as detailed above, by the shear cell, saidshear cell having a concentric configuration configured to apply a shear force to the mixture of the first feed and the second feed in the shear cell.According to a preferred embodiment, the shear cell has a concentric configuration configured to apply a shear force to the mixture of the first feed and the second feed, as detailed above, in the shear cell, wherein said concentric configuration comprises an inner member and an outer member arranged concentrically along a longitudinal axis to define together a texturizing chamber (i.e. a spacing between the inner member and the outer member) for receiving, holding and texturizing the mixture of the first feed and the second feed, and wherein the inner member and the outer member are rotatable (configured to rotate) relative to each other about the longitudinal axis to apply a shear force to the mixture of the first feed and the second feed in the texturizing chamber of the shear cell, as detailed above. As for the average rotational speed, the person skilled in the art can choose and determine said average screw speed in accordance with standard practice in the art. The shear cell may for instance be operated with an average rotational speed ranging from 5 to 200 revolutions per minute [rpm, herein after], or from 10 to 150 rpm, such as from 10 to 100 rpm.For the purpose of this embodiment of step b) of the method of the present invention, it is further understood that the cooling step following the thermomechanical treatment step in the shear cell of the mixture of the first feed and the second feed, as detailed above, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, proceeds in the shear cell before opening the shear cell. As said above, for such application, the shear cell generally comprises a temperature controlling means for controlling the temperature of the mixture of the first feed and the second feed in the shear cell, such as a heating and cooling means (e.g. circulating heated or cooled water, air or oil through the shear cell).According to one embodiment of step b) of the method of the present invention, the mixture of the first feed and the second feed, as detailed above, after being subjected to the thermomechanical treatment step in the shearcell, wherein the thermomechanical treatment step includes the combined application of heat and a shear force, as detailed above, is cooled in the shear cell to a temperature ranging from 5 to 70 °C, preferably ranging from 10 to 50 °C, more preferably ranging from 15 to 35 °C, even more preferably ranging from 20 to 30 °C.As said above, the application of the subsequent cooling step in the shear cell to the resulting thermoplastic in the shear cell, wherein said thermoplastic melt is obtained via first applying the simultaneous combination of heat and shear in the shear cell to the mixture of the first feed and the second feed, as detailed above, causes a rapid increase in viscosity of the thermoplastic melt and stabilizes and fixes the newly generated or newly formed fibrous structure, thereby obtaining the composition (C) as a textured plant-based composition for use as a meat analogue. In particular, the application of the subsequent cooling step in the shear cell to the resulting thermoplastic melt in the shear cell leads to a rapid increase in viscosity of the latter and a strengthening of the newly formed intramolecular and / or intermolecular proteinstabilizing interactions, such as the formation of new covalent bonds, such as new disulfide bonds, and the formation of new non-covalent interactions, such as hydrogen bonds, hydrophobic interactions and electrostatic linkages. In addition, the application of the subsequent cooling step in the shear cell following the thermomechanical treatment step in the shear cell stabilizes the newly formed fibrous texture, thereby preventing excessive and uncontrolled expansion of the thermoplastic melt after opening the shear cell, wherein said thermoplastic melt may often have a temperature ranging from 120 to 130 °C, due to rapid water evaporation and potentially altering the desired fibrous structure.According to certain embodiments of the method of the present invention, after step b), the composition (C), as detailed above, may be subjected to one or more further methods steps so as to produce an article that is ready for being processed into a finished edible food product. Non-limiting examples of such further methods steps notably include cutting, grinding, milling, mincing, orother techniques to produce desired shapes and sizes, marinating, coloring, flavoring, packaging, and storage such as cold storage, in particular frozen storage.Within the context of the present invention, it is understood that the composition (C) obtained by the method of the present invention, as detailed above, comprises from 35.0 to 80.0 weight percentage [wt. %, herein after], preferably from 40.0 to 75.0 wt %, more preferably from 40.0 to 70.0 wt. %, even more preferably from 40.0 to 65.0 wt. %, yet even more preferably from 40.0 to 60.0 wt. %, most preferably from 45.0 to 60.0 wt. %, of water, relative to the total weight of the composition (C).It is further understood that within the context of the present invention at the water content of the composition (C) obtained by the method of the present invention, as detailed above, is at least partially, preferably entirely, derived from the first feed, as detailed above, and the second feed, as detailed above. Optionally, the method of the present invention may comprise one or more further feeds for providing water, such as via one or more injection jets, in such a way that the water content of the composition (C), in addition to the water as comprised in the first feed and in the second feed, is complied with.According to a preferred embodiment of the method of the present invention, the composition (C), as detailed above, is substantially free of animal-derived components or ingredients, i.e. substantially free of components or ingredients of animal origin. Non-limiting examples of components or ingredients of animal origin notably include animal meat protein, animal milk protein, and eggs.For the purpose of the present invention, the expression “substantially free of animal-derived components or ingredients” means that the content of animal-derived components or ingredients in the composition (C), as detailed above, is less than 10.00 wt. %, preferably less than 7.50 wt. %, more preferably less than 5.00 wt. %, even more preferably less than 2.50 wt. %, yeteven more preferably lower than 2.00 wt. %, most preferably lower than 1.00 wt. %, relative to the total weight of the composition (C).According to a preferred embodiment of the method of the present invention, the composition (C), as detailed above, is substantially free of gluten and / or components derived therefrom.For the purpose of the present invention, the expression “substantially free of gluten and / or components derived therefrom” means that the content of gluten and / or components derived therefrom in the composition (C), as detailed above, is less than 10.00 wt. %, preferably less than 7.50 wt. %, more preferably less than 5.00 wt. %, even more preferably less than 2.50 wt. %, yet even more preferably lower than 2.00 wt. %, most preferably lower than 1.00 wt. %, relative to the total weight of the composition (C).According to one embodiment of the present invention, the composition (C), as detailed above, comprises, relative to the total weight of the composition (C):- from 35.0 to 80.0 weight percentage [wt. %, herein after], preferably from 40.0 to 75.0 wt %, more preferably from 40.0 to 70.0 wt. %, even more preferably from 40.0 to 65.0 wt. %, yet even more preferably from 40.0 to 60.0 wt. %, most preferably from 45.0 to 60.0 wt. %, of water;- from 0.1 to 6.3 wt. %, preferably from 0.2 to 5.1 wt. %, more preferably from 0.3 to 4.4 wt. %, even more preferably from 0.4 to 3.8 wt. %, yet even more preferably from 0.5 to 3.2 wt. %, most preferably from 0.6 to 2.5 wt. %, of pea protein;- from 20.0 to 40.0 wt. % of soy protein; and- a lipid content from 0.1 to 16.3 wt. %, preferably from 0.6 to 15.5 wt. %, more preferably from 1.7 to 14.8 wt. %, even more preferably from 2.8 to 14.0 wt. %, yet even more preferably from 4.2 to 13.3 wt. %, most preferably from 5.7 to 12.5 wt. %.Within the context of the present invention, the term “lipid content” is intended to refer to the combination of all of triglycerides, diglycerides, andmonoglycerides present in the composition (C), as detailed above. With reference to the method according to the present invention for obtaining the composition (C), as detailed above, it is understood that in addition to the glyceride composition as comprised in the first feed, and when present, the lipids as comprised in the first plant protein material, wherein the first plant protein material consists of pea protein isolate, and / or the lipids as comprised in the second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof, can also contribute to the lipid content of the composition (C).The inventors have now surprisingly found that the above-described method now provides for an improved method for manufacturing a textured plantbased composition for use as a meat analogue, which method allows one or more oils and fats to be stably incorporated into the edible fibrous matrix during said method, thereby reducing, in particular avoiding, the leakage of said one or more oils and fats from said edible fibrous matrix during said method, in particular during step b) of said method, thereby resulting in significantly less batch-to-batch variation in the amount of said oils and fats stably incorporated into the manufactured textured plant-based composition for use as a meat analogue, thereby furthermore obtaining a reduced or avoided need to charge or feed said higher amounts of said oils and fats to said method to ensure that said oils and fats are contained in the manufactured textured plant-based compositions in sufficient amounts to provide satisfactory sensory properties in terms of mouthfeel, in particular juiciness and fattiness, while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions, as demonstrated in the experimental section.A further aspect of the present invention is the composition (C), as detailed above, obtained by the method according to the present invention, as detailed above.The inventors have now surprisingly found that the above-described composition (C), obtained by the method according to the present invention, asdetailed above, is characterized by satisfactory sensory properties in terms of mouthfeel, in particular juiciness and fattiness, and by a good meat-like fibrous texture, as demonstrated in the experimental section.The composition (C), obtained by the method according to the present invention, as detailed above, is advantageously characterized by a Young’s modulus from 0.5 to 1.5 N / mm2, wherein the Young’s modulus is measured in accordance with the measurement protocol as described in the experimental section and with regard to the texture analysis of the manufactured textured plant-based compositions.It is also a further aspect of the present invention to provide a meat analogue comprising the composition (C), as detailed above.According to the present invention, the composition (C), as detailed above, is, for example, used as a meat analogue.Thus, another aspect of the present invention is the use of the composition (C), as detailed above, as a meat analogue.EXAMPLESThe invention will be now described in more details with reference to the following examples, whose purpose is merely illustrative and not intended to limit the scope of invention. All mixing ratios, contents and concentrations in this text are given in units of weight and percent by weight unless otherwise stated.TABLE 1 : LIST OF PRODUCTS AND DESCRIPTIONGeneral procedure for the preparation of oil-in-water emulsions 1 - 14 as first feeds within the context of step a) of the method according to the inventionThe oil-in-water emulsions 1 - 14, as detailed in Table 2 below, were prepared by first preparing aqueous solutions, said aqueous solutions containing, relative to the total weight of the respective aqueous solution, a defined amount of a first plant protein material, respectively, and a complementary amount of water, respectively, by a mixing step for a period of 10 minutes at 20 °C. In particular, the defined amount of the first plant protein material was added in a powdery form to the complementary amount of water, respectively, and then mixed for 10 minutes at 20 °C.In a second step, these resulting and prepared aqueous solutions were then subjected to an emulsification step with a defined amount of a respective glyceride composition by high shear mixing for a period of 5 minutes at 50 °C using high shear mixing equipment (T 18 digital ULTRA-TURRAX®), followed by a homogenization step at a pressure of 200 - 220 bar using homogenization equipment (APV-1000 laboratory homogenizer, manufactured by SPXFLOW), thereby obtaining the oil-in-water emulsions 1 - 14 as first feeds within the context of step a) of the method according to the present invention. The resulting and prepared oil-in-water emulsions 1 - 14 were then stored for 24 hours in a fridge at 4 °C.All contents in below Table 2 are given in wt. %, relative to the total weight of the respective oil-in-water emulsions, unless stated otherwise.TABLE 2: OIL-IN-WATER EMULSIONS 1 -14 (FIRST FEEDS WITHIN THE CONTEXT OF STEP A) OF THE METHOD OF THE PRESENT INVENTION)General high-moisture extrusion cooking (HMEC) procedure for the sparation of textured plant-based compositions within the context of step of the method according to the present inventionThe oil-in-water emulsions, as detailed in Table 2, were respectively subjected as first feeds to high-moisture extrusion cooking (HMEC), in combination with a second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is soy protein concentrate.The high-moisture extrusion cooking (HMEC) procedure was carried out using a co-rotating twin screw extruder (Brabender TwinLab-F 20 / 40 twin screw extruder), said extruder having a length-to-diameter ratio (L / D ratio) equal to 40 and a screw diameter equal to 20 mm. The extruder is further characterized by four extruder barrel representing four successive temperature controlled zones or sections of the extruder in which the temperature was respectively maintained at 40 °C, 80 °C, 110 °C, and 130 °C (last extruder barrel at the outlet of the extruder), respectively. A cooling die was positioned at the outlet of the extruder in an arrangement that permits the mixture of the first feed and the second feed to flow from the outlet of the extruder into the cooling die, said cooling die consisting of three 100 mm blocks in series, each block having a geometry of 25 mm x 7 mm. The temperature of the cooling die positioned at the outlet of the extruder was maintained at 50 °C by circulating water temperature controlling means.At the inlet feeder of the extruder, a defined amount of soy protein concentrate (second feed) in a powdery form was dosed using a Brabender Screw Feeder DDSR20, relative to the total combined weight of the first feed and the second feed. The oil-in-water emulsions were then fed as first feeds to the extruder using a liquid pump, and this at a feed position located downstream in the extruder relative to the position at which the amount of the soy protein concentrate was fed as the second feed so as to form a mixture of the first feed and the second feed within the extruder.Test methodsGlyceride composition (oil / fat) leakageThe occurrence of leakage of the glyceride compositions during high-moisture extrusion cooking (HMEC) in step b) of the method for manufacturing the textured plant-based compositions was evaluated at the outlet of the cooling die by visual inspection with the naked eye, said cooling die being positioned at the outlet of the extruder. The presence of such leakage of the glyceride composition at the outlet of the cooling die indicates a failure to stably incorporate the amounts of the glyceride compositions into the edible fibrous matrix during high-moisture extrusion cooking (HMEC) in step b) of the method for manufacturing the textured plant-based compositions.When leakage of the glyceride compositions was observed, the leaked glyceride compositions were collected in a plastic cup positioned at the outlet of the cooling die for a period of 10 minutes. The corresponding values for the total amount of leakage of the glyceride compositions, expressed in grams / hour, were then calculated on this basis.Texture analysis of the manufactured textured plant-based compositions (Young’s Modulus; maximum force; fracture point)A texture analysis of each of the manufactured textured plant-based compositions was performed using a TA.XTplusC Texture Analyser (Stable Micro Systems) with a V-notch blade (Warner Bratzler). After leaving or exiting the cooling die during high-moisture extrusion cooking (HMEC) in step b) of the method for manufacturing, said cooling die being positioned at the outlet of the extruder, the manufactured textured plant-based compositions were cut in order to produce samples of 20 mm x 25 mm x 7 mm.For each of these 20 mm x 25 mm x 7 mm samples of the manufactured textured plant-based compositions, the cutting forces (N) were measured at 20 °C in the tangential direction (perpendicular direction) to the extruder [FT, herein after] and in the longitudinal direction (fiber direction) to the extruder [FL, herein after] during a strain sweep going from 0 % to 80 % with atest speed equal to 1 mm / s and with a trigger force equal to 0.5 N. A maximum force [Fmax, herein after] (N) was determined for each sample in the tangential direction to the extruder [FT, max herein after] and in the longitudinal direction to the extruder [FL, max herein after], each of FT, max and FL, max further designating for each sample a corresponding value for the fracture point [FP, herein after] (%) on the strain axis, i.e. in the tangential direction to the extruder [FPT, herein after] and in the longitudinal direction to the extruder [FPL, herein after]. In addition, the Young’s modulus (N / mm2) was calculated during the strain sweep going from 5 % to 10 % for each sample in the tangential direction to the extruder [YMT, herein after] and in the longitudinal direction to the extruder [YML, herein after]. In particular, the Young’s modulus was calculated as the slope of the stress-strain curve obtained during the texture analysis for each sample and represents a parameter indicative of the stiffness of the manufactured textured plant-based compositions.Taste and sensory analysis of the manufactured textured plant-based compositionsA taste and sensory analysis of the manufactured textured plantbased compositions was carried out according to the protocol described below.After leaving or exiting the cooling die during high-moisture extrusion cooking (HMEC) in step b) of the method for manufacturing, said cooling die being positioned at the outlet of the extruder, the manufactured textured plant-based compositions were cut in order to produce samples of 10 mm x 25 mm x 7 mm. An induction hob (IH) heater (CIARRA, model CBTIH2) was activated for 1 minute at mode 140 °C in combination with a non-stick frying pan (Zuofeng, China) placed on top. One teaspoon (3.2 g) of sunflower oil was then added to the non-stick frying pan. A 10 mm x 25 mm x 7 mm sample of the manufactured textured plant-based compositions was then placed in the nonstick frying pan with one surface of said sample contacting the non-stick frying pan for 45 seconds. The opposite surface of said sample was then also contacted with the non-stick frying pan for 45 seconds. Upon completion of these steps, thesample was then subjected to taste and sensory analysis. The manufactured textured plant-based compositions were sensory tested by an experienced panel familiar with the specific descriptors for the sensory characterization of the respective manufactured textured plant-based compositions. In particular, the members of the experienced panel were trained in the evaluation of the manufactured textured plant-based compositions. In a preliminary phase, the relevant descriptors were defined by the experienced panel.TABLE 3.1 : TEXTURED PLANT-BASED COMPOSITIONS OF EXAMPLES 1 - 2 AND 7 - 11 (Ex1 - Ex2 AND EX7 - Ex11) AND COMPARATIVE EXAMPLES 3-6 (CEx3 - CEx6) BY HIGH-MOISTURE EXTRUSION COOKING (HMEC) PROCESSING: INFLUENCE OF THE FIRST FEED* Control example [59.0 wt. % of water as the first feed (no glyceride composition; no pea protein isolate); 41 .0 wt. % of soy protein concentrate as the second feed] = no leakage at the outlet of the cooling die, said cooling die positioned at the outlet of the extruder.TABLE 3.2: TEXTURED PLANT-BASED COMPOSITIONS OF EXAMPLES 1 - 2 (Ex1 - Ex2) AND COMPARATIVE EXAMPLES 12-13 (CEx12 - CEx13) BY HIGH-MOISTURE EXTRUSION COOKING (HMEC) PROCESSING: INFLUENCE OF THE FIRST FEEDThe experimental results as shown in Table 3.1 for the Examples 1 - 2 and 7- 11 (Ex1 - Ex2 and Ex7 - Ex11 ) clearly demonstrate that by providing and using a first feed in the high-moisture extrusion cooking (HMEC) process, in the further presence of a second feed being soy protein concentrate as a structuring agent, wherein the first feed is an oil-in-water emulsion comprising a defined amount of a first plant protein material and wherein the first plant protein material consists of pea protein isolate, in combination with a defined amount of a glyceride composition, the presence of the pea protein isolate as the first plant protein material in the first feed allows for improved emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, thereby producing a stable oil-in-water emulsion as the first feed, so that when a mixture of the first feed and the second feed is subjected to high-moisture extrusion cooking (HMEC), the glyceride composition is stably incorporated into the edible fibrous matrix during the HMEC processing, thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix during the HMEC processing, in particular thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder, while at least maintaining a good meatlike fibrous texture of the manufactured textured plant-based compositions.The textured plant-based compositions of the Comparative Examples 3 - 5 (CEx3 - CEx5) in Table 3.1 wherein the amount of pea protein isolate as the first plant protein material in the first feed, wherein the first feed is an oil-in-water emulsion, has been completely replaced by an equal amount of fava bean protein isolate, mung bean protein isolate, and soy protein isolate as other plant protein materials, respectively, do not show a stable incorporation of the glyceride composition into the edible fibrous matrix during the HMEC processing, in the further presence of the second feed being soy protein concentrate as a structuring agent, since for these comparative textured plantbased compositions each time a significant (droplet) leakage of the glyceride compositions from the edible fibrous matrix was observed during the HMEC processing, in particular a significant (droplet) leakage of the glyceridecompositions from the edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder (12.1 ; 24.9; 15.7 grams / hour, respectively).The textured plant-based composition of the Comparative Example 6 (CEx6) in Table 3.1 clearly demonstrates that, in the further presence of the second feed being soy protein concentrate as a structuring agent, when a too high amount of a glyceride composition is present in the first feed, wherein the first feed is an oil-in-water emulsion, wherein the first feed further comprises a defined amount of a first plant protein material and wherein the first plant protein material consists of pea protein isolate, the presence of the pea protein does not allow for sufficient emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, so that when a mixture of the first feed and the second feed is subjected to high-moisture extrusion cooking (HMEC), the glyceride composition is not stably incorporated into the edible fibrous matrix during the HMEC processing, thereby resulting in a significant leakage of the glyceride composition from the edible fibrous matrix during the HMEC processing, in particular a significant leakage of the glyceride composition from the edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder (44.2 grams / hour), while at least maintaining a good meatlike fibrous texture of the manufactured textured plant-based compositions.With regard to the experimental results as shown in Table 3.2, the textured plant-based compositions of the Comparative Examples 12- 13 (CEx12 - CEx13) differ from the textured plant-based compositions of the Examples 1 -2 (Ex1 - Ex2), respectively, in that in the method for manufacturing these textured plant-based compositions by high-moisture extrusion cooking (HMEC), as detailed above, the amount of the respective glyceride composition was completely incorporated in the second feed in addition to soy protein concentrate as a structuring agent, hence instead of said glyceride composition being incorporated in the oil-in-water emulsion as the first feed for the method for manufacturing the textured plant-based compositions of the Examples 1 - 2 (Ex1 - Ex2) via high-moisture extrusion cooking (HMEC). Thus, the first feeds formanufacturing the textured plant-based compositions of the Comparative Examples 12- 13 (CEx12 - CEx13) via high-moisture extrusion cooking (HMEC) consisted of only water, in the absence of pea protein isolate as the first plant protein material, and in the absence of the respective glyceride composition, the latter being completely incorporated in the second feed in addition to soy protein concentrate as a structuring agent.To prepare the second feeds for the method for manufacturing the textured plant-based compositions of the Comparative Examples 12- 13 (CEx12 - CEx13) via high-moisture extrusion cooking (HMEC), a premixed powder was prepared of 41.0 wt. % of soy protein concentrate and 8.85 wt. % of the respective glyceride composition (so as to obtain a combined second feed), relative to the total combined weight of the first feed and the second feed, by mixing the defined amount of soy protein concentrate with the defined amount of the respective glyceride composition using a Kenwood kitchen machine KVL6300S mixing equipment. The resulting premixed powder was dosed using a Brabender Screw Feeder DDSR20 at the inlet feeder of the extruder.As regards the manufacturing of the textured plant-based compositions of the Comparative Examples 12 - 13 (CEx12 - CEx13), the same high-moisture extrusion cooking (HMEC) procedure as detailed above for the general high-moisture extrusion cooking (HMEC) procedure for the preparation of textured plant-based compositions within the context of step b) of the method according to the present invention is applied mutatis mutandis.When compared with the textured plant-based compositions of the Examples 1 - 2 (Ex1 - Ex2), and instead of incorporating the amount of the respective glyceride compositions in the oil-in-water emulsion as the first feed for the method for manufacturing the textured plant-based compositions of the Examples 1 - 2 (Ex1 - Ex2) via high-moisture extrusion cooking (HMEC), the textured plant-based compositions of the Comparative Examples 12- 13 (CEx12 - CEx13) in Table 3.2, where said amount of the respective glyceride compositions has been completely incorporated in the second feed in addition to soy protein concentrate as a structuring agent, do not show a stable incorporationof the respective glyceride compositions into the edible fibrous matrix during the HMEC processing, since for these comparative textured plant-based compositions each time a significant (droplet) leakage of the respective glyceride compositions from the edible fibrous matrix was observed during the HMEC processing, in particular a significant (droplet) leakage of the respective glyceride compositions from the edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder (13.1 ; 214.1 grams / hour, respectively).These experimental results as shown in Table 3.2 further emphasize the importance of the presence of pea protein isolate as the first plant protein material in the first feed, wherein the first feed is an oil-in-water emulsion, for obtaining improved emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, thereby producing a stable oil-in-water emulsion as the first feed, so that when a mixture of the first feed and the second feed is subjected to high-moisture extrusion cooking (HMEC), the glyceride composition is stably incorporated into the edible fibrous matrix during the HMEC processing, thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix during the HMEC processing, in particular thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder, while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions.TABLE 3.3: TEXTURED PLANT-BASED COMPOSITIONS OF EXAMPLE 9 (Ex9) AND COMPARATIVE EXAMPLE 14 (CEx14) BY HIGH-MOISTURE EXTRUSION COOKING (HMEC) PROCESSING: INFLUENCE OF THE SECOND FEEDThe experimental results as shown in Table 3.3 for the Example 9 (Ex9) and Comparative Example 14 (CEx14) clearly demonstrate that by increasing the amount of the second feed in the high-moisture extrusion cooking (HMEC) process, wherein the second feed is soy protein concentrate as a structuring agent, relative to the amount of the first feed in the HMEC process, wherein the first feed is an oil-in-water emulsion comprising a defined amount ofa first plant protein material and wherein the first plant protein material consists of pea protein isolate, in combination with a defined amount of a glyceride composition, the presence of the pea protein does not allow for sufficient emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, so that when a mixture of the first feed and the second feed is subjected to high-moisture extrusion cooking (HMEC), the glyceride composition is not stably incorporated into the edible fibrous matrix during the HMEC processing, thereby resulting in a significant leakage of the glyceride composition from the edible fibrous matrix during the HMEC processing, in particular a significant leakage of the glyceride composition from the edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder (37.3 grams / hour), while at least maintaining a good meat-like fibrous texture of the manufactured textured plant-based compositions.TABLE 3.4: TEXTURED PLANT-BASED COMPOSITIONS OF EXAMPLES 2, 9, AND 10 (EX2, EX9, AND EX10) AND COMPARATIVE EXAMPLES 15 -17 (CEX15 - CEX17) BY HIGH-MOISTURE EXTRUSION COOKING (HMEC) PROCESSING: INFLUENCE OF THE SECOND FEEDThe experimental results as shown in Table 3.4 for the Examples 2, 9, and 10 (Ex2, Ex9, and Ex10) and Comparative Examples 15 - 17 (CEx15 -CEx17) clearly demonstrate that by decreasing the amount of the second feed in the high-moisture extrusion cooking (HMEC) process, wherein the second feed is soy protein concentrate as a structuring agent, relative to the amount of the first feed in the HMEC process, wherein the first feed is an oil-in-water emulsion comprising a defined amount of a first plant protein material and wherein the first plant protein material consists of pea protein isolate, in combination with a defined amount of a glyceride composition, the presence of the pea protein allows for improved emulsifying properties and corresponding stabilization of the oil-water interface of the oil-in-water emulsion, thereby producing a stable oil-in-water emulsion as the first feed, so that when a mixture of the first feed and the second feed is subjected to high-moisture extrusion cooking (HMEC), the glyceride composition is stably incorporated into the edible fibrous matrix during the HMEC processing, thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix during the HMEC processing, in particular thereby avoiding the leakage of said glyceride composition from said edible fibrous matrix at the outlet of the cooling die positioned at the outlet of the extruder.However, in contrast to the manufactured textured plant-based compositions of the Examples 2, 9, and 10 (Ex2, Ex9, and Ex10) which have a good meat-like fibrous texture as demonstrated by the corresponding values for the Young’s modulus in the tangential direction to the extruder YMT and the Young’s modulus in the longitudinal direction to the extruder YML, the manufactured textured plant-based compositions of the Comparative Examples 15 - 17 (CEx15 - CEx17) do not demonstrate a good meat-like fibrous texture. The corresponding values for the Young’s modulus in the tangential direction to the extruder YMT and the Young’s modulus in the longitudinal direction to the extruder of the textured plant-based compositions of the Comparative Examples 15 - 17 (CEx15 - CEx17) are too low, hence resulting in soft products with a too low stiffness.TABLE 4: TEXTURED PLANT-BASED COMPOSITIONS OF EXAMPLES 2, 9, AND 10 (Ex2, EX9, AND EX10) BY HIGH-MOISTURE EXTRUSION COOKING (HMEC) PROCESSING: TASTE AND SENSORY ANALYSIS1] The SFC values were measured according to standard method IUPAC (International Union of Pure and Applied Chemistry) 2.150 a.

Claims

CLAIMS1. A method for manufacturing a textured plant-based composition for use as a meat analogue [composition (C), herein after], wherein the method comprises at least the following steps:a) providing a first feed, wherein the first feed is an oil-in-water emulsion, said oil-in-water emulsion comprising, relative to the total weight of the oil-in- water emulsion:- from 67.00 to 90.00 weight percentage [wt. %, herein after] of water; - from 0.10 to 10.00 wt. % of a first plant protein material, wherein the first plant protein material consists of pea protein isolate; and- from 0.10 to 23.00 wt. % of a glyceride composition; andproviding a second feed, wherein the second feed is a second plant protein material, wherein the second plant protein material is selected from a soy protein concentrate, a soy protein isolate, or a mixture thereof; and wherein the amount of the first feed ranges from 57.00 to 68.00 wt. %, relative to the total combined weight of the first feed and the second feed; wherein the amount of the second feed ranges from 32.00 to 43.00 wt. %, relative to the total combined weight of the first feed and the second feed; andb) subjecting a mixture of the first feed and the second feed to a thermomechanical treatment step, wherein the thermomechanical treatment step includes the combined application of heat and a shear force; and subsequently followed by a cooling step, thereby obtaining the composition (C).

2. The method according to claim 1 , wherein the first feed according to step a) comprises, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, the first plant protein material, wherein the first plant protein material consists of pea protein isolate, in an amount from 0.3 to 8.0 wt. %, preferably in an amount from 0.5 to 7.0 wt. %, more preferably in an amount from 0.7 to 6.0 wt. %, even more preferably in an amountfrom 0.9 to 5.0 wt. %, yet even more preferably in an amount from 1.2 to 4.0 wt. %.

3. The method according to claim 1 or claim 2, wherein the first feed according to step a) comprises, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, the glyceride composition in an amount from 1.0 to 22.0 wt. %, preferably in an amount from 3.0 to 21.0 wt. %, more preferably in an amount from 5.0 to 20.0 wt. %, even more preferably in an amount from 7.5 to 19.0 wt. %, yet even more preferably in an amount from 10.0 to 18.0 wt. %.

4. The method according to any one of claims 1 to 3, wherein the glyceride composition as comprised in the first feed according to step a), wherein the first feed is an oil-in-water emulsion, comprises from 15.0 to 65.0 wt. %, preferably from 20.0 to 55.0 wt. %, more preferably from 25.0 to 40.0 wt. %, of saturated fatty acid residues (SAFA), relative to the total weight of all fatty acid residues in the glyceride composition.

5. The method according to any one of claims 1 to 4, wherein the glyceride composition as comprised in the first feed according to step a), wherein the first feed is an oil-in-water emulsion, is characterized by a solid fat content at 30 °C (SFC 30 °C) from 1.0 to 30.0 %, preferably from 4.0 to 20.0 %, more preferably from 4.0 to 15.0 %, wherein the SFC value is measured according to standard method IUPAC (International Union of Pure and Applied Chemistry) 2.150 a.

6. The method according to any one of claims 1 to 5, wherein the glyceride composition as comprised in the first feed according to step a), wherein the first feed is an oil-in-water emulsion, is characterized by ratio of a solid fat content at 30 °C (SFC 30 °C) to a solid fat content at 25 °C (SFC 25 °C) from 0.15 to 0.75, preferably from 0.25 to 0.60, more preferably from 0.30 to 0.55, wherein the SFC values are measured according to standard method IUPAC (International Union of Pure and Applied Chemistry) 2.150 a.

7. The method according to any one of claims 1 to 6, wherein the glyceride composition comprises one or more edible vegetable fats or oilsselected from the group consisting of palm oil, palm kernel oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, cottonseed oil, kapoc oil, grape oil, grapeseed oil, peanut oil, walnut oil, algae oil, avocado oil, hempseed oil, hazelnut oil, sea buckthorn oil, evening primrose oil, linseed oil, allanblackia seed oil, almond oil, canola oil, rice bran oil, sesame oil, corn oil, olive oil, safflower oil, sal fat, mango fat, kokum fat, shea butter, illipe butter, cacao butter; varieties of these edible vegetable fats and oils, such as for example sunflower oil having an increased content of oleic acid, safflower oil having an increased content of oleic acid, rapeseed oil having an increased content of oleic acid, and rapeseed oil having a decreased content of linolenic acid; and processed edible vegetable fats and oils, such as (partially) hydrogenated, fractionated, interesterified (chemically or enzymatically) and / or any combined processing thereof.

8. The method according to any one of claims 1 to 7, wherein the first feed according to step a) comprises, wherein the first feed is an oil-in-water emulsion, relative to the total weight of the oil-in-water emulsion, water in an amount from 70.0 to 89.0 wt. %, preferably in an amount from 73.0 to 88.0 wt. %, more preferably in an amount from 75.0 to 87.0 wt. %, even more preferably in an amount from 77.0 to 86.0 wt. %, yet even more preferably in an amount from 79.0 to 85.0 wt. %.

9. The method according to any one of claims 1 to 8, wherein the amount of the first feed, wherein the first feed is an oil-in-water emulsion, ranges from 58.0 to 67.0 wt. %, preferably from 58.0 to 65.0 wt. %, relative to the total combined weight of the first feed and the second feed; and the amount of the second feed ranges from 33.0 to 42.0 wt. %, preferably from 35.0 to 42.0 wt. %, relative to the total combined weight of the first feed and the second feed.

10. The method according to any one of claims 1 to 9, wherein the thermomechanical treatment step and the subsequent cooling step according to step b), wherein the thermomechanical treatment step includes the combined application of heat and a shear force, are carried out using high-moisture extrusion cooking [HMEC, herein after].

11. The method according to any one of claims 1 to 9, wherein the thermomechanical treatment step and the subsequent cooling step according to step b), wherein the thermomechanical treatment step includes the combined application of heat and a shear force, are carried out using shear cell processing involving the use of a shear cell.

12. The method according to claim 11 , wherein the shear cell is selected from a cone-in-cone or conical shear cell, or a Couette cell.

13. A textured plant-based composition for use as a meat analogue [composition (C), herein after], wherein the composition (C) comprises, relative to the total weight of the composition (C):- from 35.0 to 80.0 weight percentage [wt. %, herein after], preferably from 40.0 to 75.0 wt %, more preferably from 40.0 to 70.0 wt. %, even more preferably from 40.0 to 65.0 wt. %, yet even more preferably from 40.0 to 60.0 wt. %, most preferably from 45.0 to 60.0 wt. %, of water;- from 0.1 to 6.3 wt. %, preferably from 0.2 to 5.1 wt. %, more preferably from 0.3 to 4.4 wt. %, even more preferably from 0.4 to 3.8 wt. %, yet even more preferably from 0.5 to 3.2 wt. %, most preferably from 0.6 to 2.5 wt. %, of pea protein;- from 20.0 to 40.0 wt. % of soy protein; and- a lipid content from 0.1 to 16.3 wt. %, preferably from 0.6 to 15.5 wt. %, more preferably from 1.7 to 14.8 wt. %, even more preferably from 2.8 to 14.0 wt. %, yet even more preferably from 4.2 to 13.3 wt. %, most preferably from 5.7 to 12.5 wt. %.

14. A meat analogue comprising the composition (C) according to claim 13.

15. Use of the composition (C) according to claim 13 as a meat analogue.

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