Structured high-protein meat analogue compositions

A dough composition for production of a structured meat analogue product for human or animal consumption, the dough composition comprising (i) a first protein product from a first microorganism, (ii) a second protein product comprising one or more of gluten, soy, pea, rice, wheat, algae, or another non-animal protein, (iii) one or more oils, and (iv) a nutritional source for the first microorganism that is produced from a second microorganism, wherein the first protein product comprises protein fiber networks or aligned protein fibers that produce meat-like texture, and wherein the second microorganism comprises a microorganism of the genus Cupriavidus, Rhodococcus, Hydrogenovibrio, Rhodopseudomonas, Hydrogenobacter, Gordonia, Arthrobacter, Streptomycetes, Rhodobacter, or Xanthobacter, or microorganisms of a consortium of the genera thereof.