The team now explores various formulation combinations with a focus on attaining the desired texture. Formulation variations will involve differences in the molecule choice and percentage compositions of proteins, fats, texture modifiers, binders, and water, as these key ingredients play a significant role in the final texture. The texture objectives focus on product attributes such as chewiness, hardness, cohesiveness, springiness, and juiciness. Here are examples of how these ingredients influence texture:

• Proteins create structure and firmness in plant-based products by creating a gelled network during the texturisation process. Examples include soy protein isolate, textured vegetable protein (TVP), pea protein isolate, and wheat gluten.
• Fats like sunflower, coconut, and canola oils introduce lubrication to products, enhancing juiciness.
• Texture modifiers—including starches, gums, or hydrocolloids—are used to alter product viscosity and change springiness and cohesiveness.
• Binders like methylcellulose or transglutaminase play a vital role in chemically or physically binding ingredients, providing cohesiveness, and compactness to the final product.
• Water is needed for hydrating ingredients and acts as a plasticiser during the texturisation process, ensuring processability and moisture in the final product.