We research the crosslinking reactions of proteins, the modification of thermo-physical and physio-chemical properties of materials under high shear and temperature conditions, and the quantification of textural characteristics. Based on experience working with a variety of legumes we are able to understand the interplay between raw material properties, processing behavior, and textural properties. This allows us to develop new strategies for the production of textured proteins and sustainably produced animal feeds. Our advanced technical facilities with three twin-screw extruders enable us to work on a laboratory scale (1 kg/h) right up to a small pilot plant scale (ca. 80 kg/h).