Ground beef patties containing, varying levels of peanut meal, structured soy protein fiber, and mechanically processed beef were formulated. A trained sensory panel evaluated patties for differences in tenderness, juiciness, and cohesiveness. Tenderness was also evaluated with the Universal Instron Testing Machine. Addition to MPB of PM alone increased the tenderness and cohesiveness of ground beef patties but did not affect juiciness. Addition of SPF decreased tenderness and juiciness but did not affect the cohesiveness of ground beef patties. Formulations containing SPF had less cooking loss than formulations without SPF.