This dataset contains the results of the experiments carried out 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 first stage, the effects of replacing 50% of meat with hydrated plant proteins (soy, pea, faba bean, rice, and sunflower) were evaluated on the physicochemical, textural, and rheological properties of model meat emulsions.