The textured soy protein is widely used in the manufacture of meat products, with the primary aim to replace more expensive protein sources like the meat, and improve texture of the final product, in addition to increasing the nutritional value and reduce production costs, including hamburger that is a popular and practical product, widely consumed in large urban centers. However, the addition of soy protein at high levels can destabilize the structure of the hamburger leading to a loss of cohesion and texture. Transglutaminase is an enzyme capable of modifying protein foods, implementing functional properties in restructured meat products that need to maintain their structure while improving its texture. This study aimed to evaluate sensory attributes and of texture in hamburgers added textured soy protein (TSP) and transglutaminase. Four formulations were prepared with soy protein at concentrations of 10, 20, 30 and 40% with 1% of enzyme transglutaminase and formulations without enzyme added and the same concentrations of TSP, totaling eight formulations. Besides, the control formulation was prepared without the addition of TSP and enzyme. About the texture attribute, formulations with up to 30% of TSP with and without enzyme did not differ significantly from the control sample. Formulations with 40% of TSP with or without enzyme addition had the worst performance in all sensory attributes. The addition of the enzyme resulted in higher values of cohesiveness, elasticity and firmness, differing significantly from the control sample, confirming the effective action of the enzyme in the texture of the hamburgers.