The effect of the addition of functional proteins: soy and milk proteins and of transglutaminase enzyme on the improvement of water binding ability of the meat tissue, binding of the bloc of the processed meat and the texture profile of the model product, with the significant participation of PSE meat, was examined. Based on the conducted studies, it was found that the addition of functional proteins increased water binding ability of the normal and PSE meat and by this, decreased the thermal loss and deteriorated tearing strength of the product. The addition of transglutaminase to the product, manufactured from PSE meat caused stronger binding of the bloc and strengthened the texture but decreased the water binding ability of the muscle tissue. Only combined application of functional proteins and transglutaminase improved the water binding ability as well as consistency of the model product, manufactured from PSE meat. The water binding ability of the muscle tissue affected significantly the size of the thermal drip, binding ability of the bloc and texture properties of the model product.