Abstract: Extrusion of composite textured proteins was carried out using a co-rotating twin-screw cooking extruder. Effect of several processing variables on extrusion texturization was investigated. The results indicated that suitable oil addition (2%～10%) decreased the power consumption and stabilized the textural structure of the products. The suitable pH value of the materials was in the range of 6.5～7.5. Suitable starch addition (<10%) increased the fibrous structure and improved the taste of the products. Effect of moisture content and screw speed on the extrusion texturization were complex in nature. Increasing barrel temperature resulted in an increase in tensile strength of the products.