Non meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non meat food products are also provided. In an embodiment a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non meat dough heating the non meat dough under pressure maintaining the pressure while transferring the heated non meat dough to a cooling device and gradually cooling the heated non meat dough while gradually decreasing pressure on the heated non meat dough to form a non meat food product. The mixing can be performed by a batch or continuous mixer the heating can be performed by a device selected from the group consisting of a high shear emulsifier a heat exchanger and a dielectric heater and the gradual cooling can be performed by a heat exchanger.
