The invention relates to a method for producing a vegetarian or vegan food item or meat substitute product in the form of a layered product. According to the method, a) a number of individual strand units of textured plant protein (TVP) is made available, b) a binding agent is applied to at least part of the surface of at least one of the strand units, and the strand units treated in this way are joined to each other or placed one on top of the other in layers and are glued to each other by means of the binding agent to obtain the layered product.