Packed texturized protein units and uses thereof

A method of fabricating a meat analogue product, the method comprising:

• providing at least one packed protein unit comprising at least one elongated texturized protein strip held, in an organized spatial configuration, by or within a retaining element, the at least one elongated texturized protein strip being defined by a longitudinal axis and a cross sectional area taken perpendicular to the longitudinal axis;
• and
• releasing onto a food fabrication bed one or more texturized protein strips from said at least one packed protein unit to form one or more monolayers of texturized protein strips;
• wherein at least one dimension of said cross sectional area is equal or less than 10 mm and said longitudinal axis has a dimension of at least 100 mm;
• wherein said release is in a manner to cause, in a monolayer, alignment along a predefined direction of at least 60% of the plurality of texturized protein strips;
• and
• wherein said release of elongated texturized protein strips is in a manner to form on the food fabrication bed a multi-layered meat analogue product, where each monolayer is being created essentially one on top of the other.