This dataset comprises the results obtained from experiments conducted during the doctoral research entitled “Plant-based hybrid and analog meat products: technological, sensory, and nutritional approaches for safe and healthy consumption”, defended in August 2024. In the second stage of the study, the effects of transglutaminase enzyme on hybrid meat emulsions formulated with 50% of the meat replaced by hydrated rice and soy proteins were evaluated in terms of their physicochemical, textural, and sensory properties.