Here, we mapped the structural anisotropy within plant-protein-based extrudates. RFT analysis of MRI data for pH-shifted SPC extrudates showed that the low-pH sample lacks anisotropy at the resolved length scales, whereas at neutral pH a parabolic flow profile becomes visible, along the extrusion direction, featuring higher anisotropy. We further quantified the anisotropy found in SPC deadstop samples with CLSM and showed that the outer, or skin, region of the samples is anisotropic, and this anisotropic region grows closer to the core as the material is cooled. The core of the SPC deadstop sample remains isotropic throughout extrusion.