Objective To optimize the overall quality of high-moisture textured vegetable protein products.Methods The addition levels of soybean protein isolate, pea protein, wheat protein, and flour were used as experimental factors, with hardness and sensory evaluation as response indices. A D-optimal mixture design was applied to optimize the plant-based raw material formulation. Based on the optimal formulation, the effects of twin-screw extrusion mechanical parameters on the protein textural characteristics of high-moisture textured vegetable protein were further investigated.Results The optimal mixture formulation consisted of 59% soybean protein isolate, 30% pea protein, 5% wheat protein, and 6% flour (based on powder weight). The optimal mechanical parameters were a material moisture content of 50% and a screw speed of 180 r/min.Conclusion High-moisture textured vegetable protein produced by extrusion under the optimal formulation and mechanical parameters exhibited good overall quality.