Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product comprises a body including protein and fat and having a plurality of generally linear strands of fiber-like material affording the meat emulsion product a realistic meat-like appearance. The meat emulsion product may be produced by a method comprising steps of comminuting and heating a meat emulsion formed from protein and fat to a temperature of at least 132°C, introducing the emulsion into a processing tube and subjecting the meat emulsion to a pressure of at least 100 psi and discharging the meat emulsion.
