The present invention addresses the problem of providing a textured plant-based protein material which has a meat-like umami and a juicy feel, while not imparting a grain odor unique to plant-based protein materials. We discovered that it is possible to produce a textured plant-based protein material that masks a grain odor unique to plant-based protein materials and has a meat-like umami, while imparting a juicy feel, as a result of using a microbial fermented product having a yeast odor due to fermentation and containing δ-lactones and/or γ-lactones.