Abstract: In order to explore the best process of high moisture textured vegetable protein (HMTVP) to simulate block cooked beef, soybean protein isolate, wheat starch, gluten and soybean meal were used as raw materials for high moisture extrusion. Based on the strain rate and texture characteristics of cooked beef, the raw material formula of HMTVP and the process parameters of twin-screw extrusion were analyzed by single factor analysis and response surface optimization. The results showed that soybean protein isolate could improve the hardness and chewability of HMTVP in single factor analysis. When the content of gluten reached more than 30%, the constitutive value of HMTVP was greatly improved, and the elastic modulus and strain rate of HMTVP showed a downward trend. Wheat starch could reduce the hardness of HMTVP. When the water intake was greater than 3.4 L/h, the hardness increased significantly and the strain rate decreased significantly. When the feeding rate was lower than 3.0 kg/h, it was not conducive to the formation of good texture properties of HMTVP, which affected its surface smoothness. According to the single factor analysis and response surface optimization, the optimal formula and process parameters were as follows: soybean protein isolate content was 32.79%, wheat starch content was 15.83%, gluten content was 24.43%, soybean meal content was 42.78%, water intake was 3.4 L/h, and feed amount was 2.8 kg/h, the hardness of HMTVP was 12.75 kg, the chewability was 8.27 kg, the strain rate was 0.92×10^-4, and the actual water content was 58.62%, which was similar to the texture characteristics of beef with grade 5 doneness. And the HMTVP prepared under the extrusion formula and process had higher sensory scores. The results confirmed that HMTVP had great potential to simulate animal meat through formulation and process optimization, which provided a good reference for its wide application in the food industry.