The objective of this study was to determine the effects of moisture content and screw speed on the physical properties of high moisture meat analogue. Extrusion conditions were moisture content (65, 70%), screw speed (150, 200 rpm), a fixed barrel temperature (160℃), and feeder rate (100 g/min). Specific mechanical energy (SME) input decreased as moisture content increased from 65 to 70%. The high moisture meat analogue at 65% moisture content and 150 rpm had higher water absorption capacity, elasticity, cohesiveness, chewiness and cutting strength than those of high moisture meat analogue at 70% moisture content and 150 rpm. However, the high moisture meat analogue at 70% moisture content and screw speed 200 rpm had a lower integrity index, elasticity, cohesiveness, chewiness and cutting strength than those of high moisture meat analogue at 65% moisture content and 200 rpm. In conclusion, the tested physical properties of high moisture meat analogue were more affected by moisture content than screw speed.