A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a &lsquo；skin&rsquo； on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said &lsquo；skin&rsquo； to wrinkle in a manner which resembles the appearance of cooked muscle meat.
