The present invention relates to a method for providing a meat substitute composition, comprising providing plant fibers having a water content of at least wt % and mixing with vegetable protein, followed by extruding the homogeneous dough in a co rotating twin screw extruder having intermeshing screws under addition of water, and texturing the extrudate in a container wherein the extrudate is subjected to a temperature of between 50° C. to 10 20° C. and a pressure of between 10 to 70 bar for a time period of 2 to 20 minutes, thereby providing the meat substitute composition.
