An alternative restructured meat contains a protein food material that has a fibrous region in at least a part of the protein food material, in which the protein food material has an average value of ratios of a length of a major axis to a length of a minor axis of a void present in a cross section parallel to a fiber direction of 2 or more, and satisfies both of the following (1) and (2) in a multiple accumulated bite measurement: (1) Pliability<2.94; (2) Brittleness>1.06.