To investigate the changes of textural properties and water characteristics of high-moisture extruded protein after cooking， soy protein concentrate was used as the raw material for high-moisture extrusion and the impact of three common cooking methods (steaming， boiling， and frying) and cooking time on the fibrous structure of the extrudates were investigated. The differences in cooking loss and shrinkage were evaluated， and changes in the macro- and micro-structure， textural properties and water characteristics of the extrudates were explored. Results showed that steaming preserved a better fibrous structure with moderate hardness and shear force， boiling loosened the fibrous structure and reduced hardness， chewiness and shear force of extrudates. Boiling for 20 min increased the moisture content of the extrudates by 10.38%. Both steaming and boiling increased T22 and T23， while reducing the proportion of bound water， suggesting a weakening of the protein-water binding in the extrudates. Frying enlarged the pores in the extrudates and enhanced the permeability of extrudates. Frying for 4 min increased the fat content of the extrudates by 3.65%， decreased the moisture content by 20.49% and reduced T21， T22， and T23 by 0.14， 7.31， 81.04 ms， respectively， while significantly increasing the proportions of bound water and free water (P<0.05). It can be concluded that different cooking methods could affect their fibrous structure， pore morphology and components， as well as the textural properties and water characteristics of the extrudates. This study provides a theoretical reference for the optimization of subsequent cooking process for high-moisture extruded plant-based meat products， with practical value in controlling their textural and water characteristics.

soy protein concentrate  /  high-moisture extrusion  /  cooking  /  textural properties  /  water characteristics