The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt.% of water and 5-50 wt.% protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof； providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01 -2 wt.% xanthan gum； ii. 0.01 -2 wt.% galactomannan； iii. at least 80 wt.% water； combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.
