The high amylose corn starch， soybean protein isolated and wheat gluten were used as raw materials to product textured protein. This kind of soybean protein-starch textured protein use the high moisture extrusion technology with the twin screw extruder. And investigate the effect of the amount of starch（1%-5%） and the operating parameters on the water holding capacity and the oil holding capacity of meat analog. The operating parameters include the feeding rate （10-50 g/min）， the screw speed （60-180 r/min） and the extrusion temperature （100-180 ℃）. The optimal parameter was obtained by using response surface analysis. It also provides reference data for the research of tissue protein and the industrial production of textured protein. In this paper， the results show that the amount of high amylose corn starch and operating parameters affect the properties significantly. The optimal parameter is that the content of starch was 3%， the feeding speed was 30 g/min， the screw speed was 120 r/min， and the extrusion temperature was 140 ℃. In this condition， the water holding capacity and the oil holding capacity reach the highest value， which was 1.454 g/g and 0.738 g/g， respectively. Meanwhile， textured protein has compact structure， befitting hardness， good springiness and cohesiveness.