Methods for producing meat analog as well as formulations are disclosed. Thenovel production method uses adevice designed to texturize the product while providing superior heattransfer for cooking. The device includes a helical compressionconveyer with internal and external heating sources that delivers a high ratioof surface area for heat transfer to product volume.This results in the device being capable of heating of the emulsion volume asit is moved from the inlet to the outlet of the device toform a meat analog within the device in which the meat analog is formed inmultiple segments to result in the meat analog havinga defined surface texture.
