Abstract: Plant texturized protein is a high-protein product with fiber structure and taste similar to animal protein. It can replace part of the animal protein in food processing and reduce the content of fat and cholesterol in food. From the recommended nutritious diet structure, reducing the occurrence of "three highs", obesity and other diseases is essential to ensure the health of the people. At present, the raw materials for the production of plant texturized protein are mainly soybean protein, peanut protein, and gluten. However, there is no report on the usage of sesame protein powder as the main raw material to produce textured protein. This study aimed to enrich the source for producing plant texturized protein, improve its flavor, and increase its nutritional value. Sesame protein is one of such protein with high nutritional value. In detail, its net protein utilization (NPU) is 56, protein utilization (per) is 1.8, and it is rich in amino acids, in which the content of methionine is significantly higher than that of other known plant proteins. Moreover, the content of flavor substances of it is rich, which can meet the needs of most people. Therefore, sesame protein has a high-quality. By designing single factor experiment, in this study, subcritical sesame protein powder was used as the main raw material and gluten powder was used as the auxiliary material to produce textured protein with twin-screw extrusion texturization technology. According to texture characteristics and texturization degree, the range of extrusion process parameters was preliminarily determined. According to the influence of extrusion temperature, moisture content and screw speed on the texturization degree of textured protein, the process parameters were optimized by response surface analysis. The results showed that the regression model was extremely significant, and the regression equation had a good fitting degree. According to the value of P, the factors affecting the degree of organization of the organized protein are in this order:extrusion temperature> moisture content> screw speed. The interactions between moisture content and extrusion temperature, and between extrusion temperature and screw speed were significant (P< 0.05), and the interaction between moisture content and screw speed was insignificant (P> 0.05). The optimized process was as follows:the moisture content was 64.986%, the extrusion temperature was 159.926℃, the screw speed was 193.114 r/min, and the theoretical value of the degree of organization was 2.461. In combination with the actual situation, the optimal process was finally determined:the moisture content was 65%, the extrusion temperature was 160℃, the screw speed was 190 r/min, and the degree of organization was 2.45. Under this extrusion process, the textured protein product had the highest degree of texturization and the best quality.