Abstract: By using defatted pine nuts, soybean protein isolate, wheat gluten as the main raw material, compound textured protein was produced. Response surface methodology ( RSM) was applied to optimize the produce conditions, the effects of material moisture ( A) , barrel temperature ( B) , screw speed ( C) on sensory evaluation ( Y) were studied. In addition, compound textured protein was used as the raw material to prepare compound meat analogue.The effects of beef perfume, salt, cumin and soybean sauce on the flavor and texture parameters of compound meat analogue were investigated. Results showed that the optimum parameters were as follows: material moisture was 61%, barrel temperature was 152 ℃, screw speed was 248 r/min.Moreover, the optimal flavor formula of compound meat analogue was 1.5 g/100 g beef perfume, 1.5 g/100 g salt, 0.8 g/100 g cumin and 1.0 g/100 g soybean sauce. Texture property analysis showed that texture parameters of compound meat analogue were 50.04 kg of hardness, 0.995 of springiness, 0.902 of cohesion, 45118.383 of gumminess, 44.89 kg of chewiness and 0.581 of resilience, the inner texture of flavor meat analogue is basically consistent with beef.