An object of the present invention is to provide a quasi-meat food, which provides a texture of natural meat when being chewed and also provides an outward appearance that is similar to natural meat food. A molded article formed by a raw material mixture is thermally coagulated, thus to achieve the above-described purposes of the quasi-meat food of the invention. The raw material mixture comprises a first textured vegetable protein, a second textured vegetable protein and a binder. The first textured vegetable protein is subjected to hydration and defibration, which is obtained by hydration and defibration of a first textured vegetable protein that is textured by treatment of an extruder and containing vegetable protein and 0.17-0.76 part by mass, corresponding to per part by mass of the vegetable protein, of starch. The second textured vegetable protein is subjected to hydration and defibration, which is obtained by hydration and defibration of a second textured vegetable protein that is textured by treatment of an extruder and containing vegetable protein and 0.03-0.15 part by mass, corresponding to per part by mass of the vegetable protein, of starch.
