The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fibre formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fibre formation only once combined with the micellar casein. The meat substitute product produced according to this method is also claimed.
