For the purpose of reconstructing the fish protein with high moisture and making meat analog, the central composite design and response surface method were used. Five extrusion process parameters including feed moisture, barrel temperature, screw speed, feed rate and motor rate of the cooling die were taken as the dependent factors, while fibration degree, hardness, springiness, chewiness and color of the meat analogs as independent parameters. Firstly, the extrudate obtained have well-defined fiber formation along the axial direction and resemble natural meat in springiness, visual and taste sensation. The results also indicated that the feed moisture had very distinct influence(P<0.01) on fibration degree, hardness and chewiness, and significant impact (P<0.05) on L^* and a^* of the color. The increase of the feed moisture will lead to the decrease of fiberation degree, hardness, chewiness and a^* and the improvement of L^*. The barrel temperature affected chewiness markedly while it affected hardness, a^* and b^* significantly. Higher barrel temperature will increase the chewiness and a^* and the hardness increases first and then decreases. Feed rate also has remarkble effect on fibration degree.