Red colored meat analog

A red meat protein analog containing soy isolate and formed from at least two phases, a first phase containing paprika and at least 60 weight % of the total weight of soy isolate in the analog and the remaining phases containing, coloring amounts of laccaic acid and 0-40% of said soy isolate, wherein said paprika is present in amounts effective to render said soy isolate non-reactive to the laccaic acid.

A process for forming a red colored soy isolate protein analog which comprises forming a first phase comprising at least 60 weight % of the total weight of soy isolate in said analog product with about 3 to 4 weight % of paprika powder, based on the weight of said soy isolate and said paprika powder in said first phase, and one or more additional phases containing coloring amounts of laccaic acid and 0 to 40% of said soy isolate, and then admixing said phases.