Fuente: WIPO "tomato" A method is provided for preparing a plant-based extrudate, the method comprising steps of: a) feeding an extruder barrel with a dry mixture comprising: i) 12 to 45 wt% of plant protein isolate and/or plant protein concentrate; and ii) 0 to 15 wt% of a vegetable and/or fruit powder, b) injecting the following components into the extruder barrel at a location down-stream of the feeding location of step a): iii) 15 to 80 wt% of vegetable and/or fruit purée; iv) 0 to 55 wt% of water; v) 0 to 3 wt% of vinegar; vi) 0 to 10 wt%, preferably 1.5 to 5 wt% of liquid oil, fat or a combination thereof, and c) extruding the mixture after steps a) and b) through a cooling die, wherein the moisture content of the vegetable and/or fruit purée is 80 to 95 wt% of the total content of the vegetable and/or fruit purée, and the total moisture content of the extruded plant-based extrudate is 50 to 80 wt%.