An uncooked minced meat analogue comprising the following components: (a) 30-70% by weight of the minced meat analogue of hydrated texturized vegetable protein chunks having a weight in the range of 20-800 mg, said hydrated TVP chunks containing, calculated by weight of said hydrated TVP chunks, 58-78 wt.% water, 15-25 wt.% vegetable protein, 1-10 wt.% dietary fiber and 0-3 wt.% fat; wherein said hydrated TVP chunks are obtainable by combining a particulate texturized vegetable protein material with water; (b) 25-65% by weight of the minced meat analogue of a binder suspension containing the following ingredients: 20-60% by weight of the binder suspension of water; 20-60% by weight of the binder suspension of fat; 0.7-12% by weight of the binder suspension of a heat-gelling binder selected from non-denatured patatin, non-denatured glycinin, non-denatured legumin, non-denatured egg protein, methyl cellulose and combinations thereof; and 3-40% by weight of the binder suspension of hydrated TVP microfibers, whereby said hydrated TVP microfibers are obtainable by soaking dry texturized fibrous vegetable protein (TFVP) material with water and by defibrillating the material to release the hydrated TVP microfibers. said hydrated TVP microfibers containing, calculated by weight of the hydrated TVP microfibers, 40-75 wt.% water and 15-40 wt.% vegetable protein; wherein ingredients,, and together constitute at least 65 wt.% of the binding suspension; wherein components (a) and (b) together constitute at least 75 wt.% of the minced meat analogue, preferably whereby the minced meat analogue does not contain any animal product. (a) 30-70% by weight of the minced meat analogue of hydrated texturized vegetable protein chunks having a weight in the range of 20-800 mg, said hydrated TVP chunks containing, calculated by weight of said hydrated TVP chunks, 58-78 wt.% water, 15-25 wt.% vegetable protein, 1-10 wt.% dietary fiber and 0-3 wt.% fat; wherein said hydrated TVP chunks are obtainable by combining a particulate texturized vegetable protein material with water; (b) 25-65% by weight of the minced meat analogue of a binder suspension containing the following ingredients: 20-60% by weight of the binder suspension of water; 20-60% by weight of the binder suspension of fat; 0.7-12% by weight of the binder suspension of a heat-gelling binder selected from non-denatured patatin, non-denatured glycinin, non-denatured legumin, non-denatured egg protein, methyl cellulose and combinations thereof; and 3-40% by weight of the binder suspension of hydrated TVP microfibers, whereby said hydrated TVP microfibers are obtainable by soaking dry texturized fibrous vegetable protein (TFVP) material with water and by defibrillating the material to release the hydrated TVP microfibers. said hydrated TVP microfibers containing, calculated by weight of the hydrated TVP microfibers, 40-75 wt.% water and 15-40 wt.% vegetable protein; wherein ingredients,, and together constitute at least 65 wt.% of the binding suspension; 20-60% by weight of the binder suspension of water; 20-60% by weight of the binder suspension of fat; 0.7-12% by weight of the binder suspension of a heat-gelling binder selected from non-denatured patatin, non-denatured glycinin, non-denatured legumin, non-denatured egg protein, methyl cellulose and combinations thereof; and 3-40% by weight of the binder suspension of hydrated TVP microfibers, whereby said hydrated TVP microfibers are obtainable by soaking dry texturized fibrous vegetable protein (TFVP) material with water and by defibrillating the material to release the hydrated TVP microfibers. said hydrated TVP microfibers containing, calculated by weight of the hydrated TVP microfibers, 40-75 wt.% water and 15-40 wt.% vegetable protein; wherein ingredients,, and together constitute at least 65 wt.% of the binding suspension;