The production of palatable meat analogues using high moisture extrusion cooking is a complex process that depends on both the properties of the protein ingredients and the extrusion conditions. Three commercial pea protein isolates were compared in order to investigate which protein properties affect extruder responses and product texture properties. The comparison revealed that although their basic chemical compositions were similar their functional properties affected the viscosity of the protein mass during the initial heating phase of the extrusion process. The product texture properties depended on the cooking temperature and were basically similar among the proteins, although considerably different energy input was observed during texturization. Our findings show that pea protein isolates are valuable raw materials for the development of fibrous whole-muscle meat alternatives, opening up a wide range of products for different consumer requirements. (C) 2013 Elsevier Ltd. All rights reserved.