In order to further improve the nutritional profile of meat products, some studies have included the addition of vegetable proteins in their reformulation strategies, providing a greater amino acid content per serving. In this context, this study aimed to enrich restructured meat products with vegetable proteins with texture modification by the papain softening method. Five treatments were developed, one control (FC), three containing 7% non-meat proteins, Rice, Pea and Soy, and one containing 20% shimeji (Shimeji). All treatments were added with papain (0.0025%). During processing, the previously ground meat was homogenized with NaCl (1%), ice (23.5% to 3.5%), condiments, papain, olive oil (5%) and non-meat proteins. The batters were placed in aluminum molds and baked in an electric oven (180 °C) until reaching 80 °C at the central point. The products were analyzed for pH, yield and texture. The firmer texture was observed in the Soy treatment (6.7 N) and the shimeji reduced the hardness (4.2 N), while FC (4.9 N). Regarding the cooking yield, FC showed greater loss (39.9%), compared to Pea and Soy (both 17.4%). The pH values, despite the significant differences, were similar with no practical relevance. Pea protein presented a great potential for application in meat products, because in addition to their nutritional aspects, this ingredient did not change the texture and cooking loss. Furthermore, the results indicated that the addition of shimeji was also successful, as it improved physicochemical and textural parameters. Through this study, it was possible to design a nutritionally rich food, in addition to being soft, succulent and with good process yield for industries.