Texturized plant proteins (TPP) are increasingly used as meat analogs due to concerns over sustainability, health, and ethics. Twin-screw extrusion allows for efficient, continuous production of TPP meat analogs with meat-like texture. This chapter provides a comprehensive guide on using twin-screw extrusion to produce TPP meat analogs at a laboratory scale. Detailed protocols are presented on extruder setup, ingredient preparation, feed calibration, extrusion processing, extrudate analysis, and machine cleaning for both low-moisture and high-moisture extrusion of soy protein and wheat gluten mixtures. Key extrusion parameters including temperature profile, screw speed, moisture content, and screw configuration are discussed in relation to texturization and functional properties of TPP extrudates. Methods for evaluating the degree of protein texturization, hardness, and tensile properties are provided. By following the procedures outlined, this chapter aims to aid the development and optimization of TPP meat analogs with tailored textural qualities.