Textured soy protein has good water absorption and oil retention. When added to meat products, it can increase the color, aroma, taste, and protein content of meat products, and can promote the integrity of particles and improve the yield, so it is ideal Meat product additives can be added to meat products to reduce the amount of lean meat added. For example, in the meat sausage, adding the soy protein within 15% of the meat weight can maintain the appearance and quality of the product; in the meatball, adding the soy protein within 20% of the meat weight, the taste and taste are better than pure meatballs ; In the filling of pie and dumplings, adding soy protein within 30% of the meat weight, the quality and flavor are improved, which not only reduces the production cost, but also increases the protein content.