How is Vegan Meat Made?

If you’ve ever wondered how a soybean can taste like bacon or why your vegan burger “bleeds,” you’re not alone. What once sounded like science fiction now takes up a major chunk of grocery store shelves, as the plant-based meat industry rapidly expands.

But how is it actually made—and is it healthy?

In this article, we’ll discuss the science behind plant-based meat, from its core ingredients and processing methods to its nutritional comparisons.

What Is Plant-Based Meat Made Of?

Plant-based meat products fall along a pretty wide spectrum. 

Some are engineered to look, taste, and feel almost exactly like real meat, while others are simpler, high-protein alternatives that don’t try to imitate meat as closely.

In general, the more a vegan meat product imitates the real thing, the more processed it is. These products rely on advanced food science to replicate meat’s texture, flavor, and appearance. 

Conversely, less-processed plant-based meats are more likely to be made with whole or minimally processed ingredients like jackfruit, mushrooms, beans, or lentils.

Protein Sources

• Soy protein: A common protein source in plant-based meats due to its high protein content and complete amino acid profile. Soy comes in various forms with different levels of processing. Minimally processed options include tempeh and tofu, while highly processed versions include textured vegetable protein (TVP) or soy protein isolate.
• Pea protein: Popular in brands like Beyond Meat, pea protein is allergen-friendly, rich in protein, and contains a good amount of iron. While not a complete protein (it’s low in methionine), it pairs well with other plant sources to create a balanced amino acid profile.
• Wheat gluten (seitan): A chewy, high-protein meat alternative made from wheat gluten. It’s known for its meatlike texture and is popular in Asian cuisine and mock meats.
• Mushrooms: Many new plant-based protein brands are using mushrooms in their products, as they provide a umami, meatlike flavor and texture. While flavorful and nutritious, they are not a significant source of protein.
• Beans and legumes: Nutrient-dense and rich in fiber, beans and legumes are often used in simpler, less-processed veggie burgers. Common types include black beans, lentils, and chickpeas.

Jackfruit: Known for its fibrous, meat-like texture, jackfruit is often used to mimic pulled pork or shredded chicken. While it provides excellent meat-like texture, it is low in protein compared to other options.

Binders

Binders are necessary to hold most plant-based meat products together, providing a cohesive texture and keep moisture in.  

• Methylcellulose: A plant fiber-derived binder that gels when heated, helping vegan meat maintain its shape and juiciness during cooking. While it’s generally considered safe, higher doses can cause digestive issues in some people. 
• Potato starch: Adds moisture, helps bind ingredients, and improves mouthfeel.
• Xanthan gum: A common food stabilizer and thickener that adds elasticity and helps maintain structure.

Fats

Fats play a crucial role in flavor, mouthfeel, and juiciness—just like in real meat. They help create richness and keep vegan meats from drying out.

• Coconut oil: Common in plant-based meat because it provides richness and is solid at room temperature, like animal lard.
• Canola oil: A widely used seed oil with neutral flavor. 
• Sunflower oil: Another plant-based oil often included for texture and mouthfeel.

Flavorings and Colors

This is where food science plays a major role. These compounds and ingredients are used to replicate the flavor, aroma, and appearance of real meat.

• Yeast extract: A common ingredient in plant-based meat that adds a savory, umami flavor that mimics cooked meat.
• Natural smoke: Provides a smoky, grilled taste commonly associated with meats like bacon, sausage, or grilled meat.
• Beet juice: Used to give some vegan burgers a “bloody” appearance similar to rare beef.
• Heme (soy leghemoglobin): Found in Impossible Burgers, this iron-containing molecule is derived from soybean roots. It gives plant-based meat a distinct meaty flavor and red color, and allows it to “bleed” during cooking.

Vegan Meat Processing: How It’s Made

While not all plant-based meats are made the same way, most highly engineered products—like the Impossible Burger, Beyond Burger, or MorningStar Farms Incogmeato—follow a core set of steps designed to replicate the texture, flavor, and appearance of real meat:

1. Protein Isolation

Plant proteins (like soy, pea, or wheat) are extracted and isolated from their whole food sources to concentrate the protein content and remove fiber, starch, and other components.

2. Texturizing

The isolated proteins are processed (often through a method called extrusion) to create a fibrous, meat-like texture. This gives plant-based meat its chewy, muscle-like consistency.

3. Mixing/Binding

The texturized protein is combined with binders (like methylcellulose or starches), fats (like coconut or sunflower oil), and flavoring agents (like yeast extract, natural smoke, or heme) to replicate meat’s taste and juiciness. 

4. Shaping/Forming

The mixture is then formed into familiar shapes (like patties, sausages, or nuggets) depending on the final product.

5. Cooking/Packaging 

Some vegan meats are pre-cooked or partially cooked before being packaged and shipped. Others are raw and require full cooking at home.

Is Plant-Based Meat Healthier?

Just as there is a spectrum of nutritional value with regular meat (i.e. grass-fed steak versus factory-farmed beef), the same is true for plant-based meat. 

Some are made with real, whole food ingredients and minimal processing (like a lentil-mushroom patty, for example), while others are ultra-processed, high in sodium or additives, and rely heavily on lab-developed compounds to mimic meat (like Impossible Burgers).

Let’s take a look at how plant-based meat compares nutritionally to regular meat:

• Protein: Most plant-based meats are designed to match the protein content of animal products, but the type and quality of protein can vary. Animal proteins are generally more bioavailable, meaning your body can digest and use them more efficiently. Plant proteins (especially when in isolated forms) can be harder to digest and may lack one or more essential amino acids, making them incomplete proteins.
• Micronutrients: Animal meat naturally contains nutrients like vitamin B12, heme iron, and zinc. Plant-based meat may lack these or offer less bioavailable forms unless fortified. 
• Fiber: Plant-based proteins are the winner when it comes to fiber, as animal products have zero. Less processed plant meats (like those made with lentils, beans, mushrooms, or other veggies or grains) will have much more fiber than ultra-processed versions. 
• Sodium: Sodium content can be high in both plant-based and traditional processed meats. While raw animal meat is naturally low in sodium, processing methods like curing, smoking, or seasoning (as in deli meats, bacon, or sausages) significantly increase salt levels. Similarly, many processed plant-based meats are high in sodium, often to boost flavor, improve shelf stability, or mimic the savory profile of real meat. Some brands contain more than 400-500 mg per serving, which adds up fast.
• Allergens: Many plant-based meats contain common allergens like soy, wheat, or pea protein, so always check labels if you have sensitivities. On the other hand, allergies to animal proteins such as beef, chicken, or turkey are rare (though egg, fish, and shellfish allergies are more common).

Essentially, the less processed a food is, the better—and that holds true for both animal and plant-based meats.

Minimally processed meats from responsibly raised animals (like grass-fed beef or pasture-raised chicken) can be nutrient-dense and health-supportive. Similarly, minimally processed plant-based proteins made from whole foods (like mushrooms, legumes, beans, or peas) are also healthy, fiber-rich options.

Conversely, ultra-processed meats (such as most bacon, hot dogs, sausage, or factory-farmed meat) and highly engineered plant-based meats designed to closely mimic real meat often contain excess sodium, additives, and processed fats—making them best enjoyed occasionally, not daily.

One notable exception to this rule is Meati—a newer vegan product that does mimic real meat but has much more nutritious ingredients. It’s made from cultivated mycelium (the root structure of fungi), which is pressed to remove excess water, resulting in a dense, fibrous texture that mimics traditional meat. 

Overall, if you’re aiming for better health, prioritize minimally processed options—whether it’s a lentil patty, a grass-fed burger, or a grilled chicken breast. Always read the ingredient list—in general, the shorter and more recognizable, the better.

FAQs: How Is Vegan Meat Made?