The negative impacts of livestock production on the environment, animal welfare, and human health have stimulated research into the development of plant-based meat analogs that look, feel, and taste like real meat. However, there are challenges in creating high-quality meat analogs using existing technologies, such as extrusion methods, which have high capital costs and energy requirements. Therefore, the purpose of this research was to explore the possibility of using soft matter physics methods to create plant-based adipose and muscle tissues with microstructures and physicochemical properties similar to those of real meat. Initially, the creation of plant-based analogs of beef adipose tissue was investigated. Microscopy, calorimetry, and rheology were used to characterize the microstructure and physicochemical properties of real and plant-based adipose tissue. The adipocytes in real adipose tissue had average diameters around 100 𝜇m and consisted of triacylglycerol-rich cells embedded in protein-rich matrices. Beef adipose tissue melted from 40 to 75 ºC, which led to significant melting, softening, and oiling off during cooking, which contributed to its desirable sensory attributes. Plant-based adipose tissue was developed using high internal phase emulsions (HIPEs) to simulate the properties of real adipose tissue. Oil-in-water emulsions were prepared with different soybean oil (60-85%) and soybean protein (0.25-3%) concentrations by homogenization. HIPEs containing 75% oil and 2% protein were found to provide appearances, textures, and stabilities somewhat like real adipose tissue. Nevertheless, the average droplet diameter (around 10 µm) in the plant-based HIPEs was considerably less than that in the real adipose tissue (around 100 µm). Moreover, the hardness of the beef adipose tissue was greater than that of the plant-based HIPEs at ambient temperature, and the real adipose tissue melted upon heating, which was attributed to the presence of fat crystals. For this reason, other emulsion technologies were employed to overcome these challenges, including adding cold-setting polysaccharides (agar) to the aqueous phase solid fats (coconut oil) to the oil phase. These strategies led to plant-based adipose tissue that more closely mimicked the texture of real adipose tissue. The potential of creating plant-based muscle tissue with a structure and texture similar to that of real meat was then explored by controlled phase separation-shearing-gelling of plant protein-polysaccharide blends. The impact of pH, salt addition, polysaccharide addition, and crosslinking with enzymes (transglutaminase) on the formation and properties of potato protein gels was examined. Potato protein was used as an example of a globular plant protein with good heat-set gelation properties. By controlling the composition, processing, and crosslinking of the protein-polysaccharide mixtures, plant-based muscle analogs could successfully be formed. Real meat products usually contain fat in the form of adipocytes, which may be present as separate tissues are dispersed throughout the biopolymer-matrix. For this reason, the impact of oil droplet concentration, size, and surface characteristics on the physicochemical properties of potato protein gels was examined. Oil droplets were coated with either a non-ionic surfactant (Tween 20) or a plant protein (patatin) to provide different surface attributes. The introduction of the oil droplets caused the protein gels to change color from mauve to off-white, due to increased light scattering. Increasing the oil droplet concentration in the emulsion gels decreased their shear modulus and Young's modulus, probably because the oil droplets were less rigid than the surrounding protein matrix. Larger oil droplet sizes had a bigger effect due to their greater deformability (lower Laplace pressure). This study showed that oil droplets significantly influence the appearance, texture, and stability of plant protein gels.