Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks, alfalfa sprouts, and wheat flour were used as base ingredients. Preliminary experimental screening to fix the levels of these base ingredients were the basis to work ahead for formula refining through numerical optimization by way of RSM. The optimization tactics were revealed against a given set of responses viz; physico-chemical (polyphenol, % crude protein) and sensory properties (mouthfeel and texture, color and appearance and overall acceptability) as dependent variable. Obtained product with (75.35%) soya, (1.25%) alfalfa, and (22.73%) wheat flour were evaluated for their crude protein, fiber, polyphenol, antioxidant level, water holding capacity, hardness, chewiness, and springiness as 26.13, 7.88, 0.52, 7.03, 3.962%, 1500 g, 2812 g, and 0.60 g, respectively.