The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method involves thermo-irreversible gelatinization of starch, freeze-thawing, and incorporating extreme syneresis, to create starch gel nodules. Combining gel nodules with wheat gluten flour during the dough mixing formation of mass quantities of flavor absorbing, thin stranded, juicy, meat-like protein fibers. The product resulting from the method incorporates high quality plant protein, into a low carbohydrate, organoleptic juicy lean-meat analog.
