In recent years there has been a drive to shift the consumption of meat products towards more sustainable foods based on plant proteins . This drive is induced by concerns over both climate change and animal welfare ). Yet, for most consumers to fully accept plant-based alternatives, these products should mimic the fibrous texture of muscle meat . In meat, the fibrous texture derives from parallelly aligned myofibrils that allow the live muscle to extend and contract . The hierarchical structure of muscle meat results in a unique, perceivable, and anisotropic texture appreciated by consumers . Thus, a goal of the food industry is to replicate such texture and taste profile of muscle meat using plant-based proteins .