A minced meat analogue comprising the following components: (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt.% (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.%; whereby said solid fat in the particles of solid fat has a solid fat content at 30°C of at least 25%, more preferably of at least 30% as determined using ISO method 8292-1:2008; whereby preferably at least 80 wt.% of the particles of solid fat in the binder emulsion have a particle size, as determined by laser diffraction, of in the range of 30-350 μm. (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt.% of the binder emulsion; wherein the combination of components (a) to (b) constitutes at least 80 wt.% of the minced meat analogue; and the protein content of the minced meat analogue preferably lies in the range of 10-20%, more preferably in the range of 12-18% by weight of the minced meat analogue. (a) 30-80% by weight of the minced meat analogue of hydrated textured vegetable protein (TVP) pieces; (b) 20-45% by weight of the minced meat analogue of a binder emulsion containing the following ingredients: (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt.% (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.%; whereby said solid fat in the particles of solid fat has a solid fat content at 30°C of at least 25%, more preferably of at least 30% as determined using ISO method 8292-1:2008; whereby preferably at least 80 wt.% of the particles of solid fat in the binder emulsion have a particle size, as determined by laser diffraction, of in the range of 30-350 μm. (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt.% of the binder emulsion; wherein the combination of components (a) to (b) constitutes at least 80 wt.% of the minced meat analogue; and the protein content of the minced meat analogue preferably lies in the range of 10-20%, more preferably in the range of 12-18% by weight of the minced meat analogue. (b1) 8-50% by weight of the binder emulsion of liquid oil having a saturated fatty acid content of less than 30 wt.% (b2) 8-50% by weight of the binder emulsion of particles of solid fat having a saturated fatty acid content of more than 50 wt.%; whereby said solid fat in the particles of solid fat has a solid fat content at 30°C of at least 25%, more preferably of at least 30% as determined using ISO method 8292-1:2008; whereby preferably at least 80 wt.% of the particles of solid fat in the binder emulsion have a particle size, as determined by laser diffraction, of in the range of 30-350 μm. (b3) 25-70% by weight of the binder emulsion of water; wherein the combination of ingredients (b1), (b2) and (b3) constitutes at least 70 wt.% of the binder emulsion; <EOS>