Recently, producing healthy food has been a rapidly growing field of interest in academic research and the food industry. The development of healthier foods to prevent the rising rates of diet-related diseases is increasing and meets consumers’ demands. Healthier meat products are the new interests emerging over the last few decades. A dozen reports in the literature have evaluated many kinds of meat products with dietary fiber and their benefits. Meat and dietary fiber are essential foods for human beings. Daily dietary fiber can reduce the risk of cancer or cardiovascular illness. The WHO, FAO, and EFSA recommend a 25 g average daily fiber intake per adult, but a personalized diet can vary from 18 to 38 g fiber/day, resulting in 8–20 g fiber/1000 kcal consumption. Although adults know the health benefits of dietary fibers, few people still follow the current guidelines. Possible barriers affecting the insufficient consumption of dietary fiber might be a lack of availability and convenience. Some interesting aspects relating to nutrition, health benefits, physicochemical properties of meat products, sensory attributes, and consumer acceptance of meat products enriched with dietary fiber are to be discussed in this chapter.