The aim of the study was to examine the effect of temperature on the rheological properties of model meat fillings in which meat was partially replaced by a protein extract and fat – by wheat fibre. Using the dynamic-mechanical thermal analysis (DMTA), the authors determined the values of temperature changes of the basic parameters which characterise these properties. It was found that the rheological properties and, hence, the texture of the examined meat fillings were affected more by the continuous phase and less by the proportion of the dispersed phase of the meat tissue fragments and fibre. This was reflected in the consistence of the filling which was the effect of the structuring process. The final products modified by both the applied protein extract and with the simultaneous replacement of fat by the wheat fibre, in comparison with the non-modified products, were characterised by improved plastic properties and, therefore, by worse elasticity. This was confirmed by increasing values of the rigidity modulus accompanied by a simultaneous increase of losses of the mechanical energy.