A process for preparing meat substitute food products, including the steps of hydrating under vacuum of at least one vegetable protein mixed with water and at least one colorant； mixing at least one meat product with the hydrated and colored vegetable protein mixture； mixing flavoring units and texturised units into the mixture of meat products and hydrated and colored vegetable protein, thus obtaining a prepared paste； cooking said prepared paste； and shaping said cooked paste to produce an appearance similar to a meat product. The substitute meat food product obtained according to the invention can have the appearance, for example, of example, to steak, cutlet, skirt steak, cured steak, breaded veal cutlet, breaded skirt steak, veal escalope, a shredded meat, ground meat, lump meat, meat strips or meatballs.
