The ingestion of meat and meat products by the elderly is often compromised by their texture, due to the resistance during chewing and swallowing. The use of proteolytic enzymes is an alternative to increase the softness of these products. The aim of the study was to analyze different levels of papain in a restructured meat product aiming its texture modification. Five treatments were developed, with a control formulation (FC) and four with concentrations of papain and 1% of transglutaminase (TG) (F1: 0.005%; F2:0.00375%; F3:0.0025%; F4:0.00125%). The ground beef (8mm) was homogenized with NaCl (1%), ice, condiments, sodium erythorbate (0.5%), enzymes and 1% isolated soy protein. The batters were distributed in aluminum molds and kept for 4 h at 4 °C. Afterwards, they were baked at 180 °C, until the temperature in the center reached 80 °C. The products were analyzed for proximate composition and texture profile. It was observed an increase in moisture content in F1, F2 and F3, with the means ranging from 69.77% to 69.27% compared to FC (65.52%). The lipid teor for F1, F2 and F3 after heat treatment was lower than FC, despite this statistical difference has no practical relevance. Furthermore, the addition of papain also reduced the protein content for all treatments, if comparing to control. For the ash teor, there was a difference between all treatments, being observed 1.98% for FC and the formulations containing enzymes varied from 2.58 to 2.68%. Regarding texture profile, the higher the enzymatic concentration, the lower the compression force, where F4 had 7.99 N and F1 with 3.94 N. The use of different concentrations of papain allowed to observe a gradually and significantly reducing in hardness. Through this study, it was possible to obtain softer restructured meat products with a great potential to meet the needs of the elderly.