Novel approach: Wheat gluten key to creating softer and less chewy texture in plant-based foods Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products. Also known as meat analogues, meat substitutes or meat alternatives, they are typically made from plant-based ingredients such as wheat, soy, pea, peanut, lupin, and mung bean, designed to mimic the appearance, colour, texture, structure and nutritional content of real meat. In this study, researchers in Singapore formulated four meat analogues by combining wheat gluten (WG) and soy protein isolate (SPI) in the ratios of 100:0, 80:20, 60:40 and 40:60% w/w dry protein basis), using the mechanical elongation method.