A meat analogue, also called a meat substitute, mock meat, faux meat, imitation meat, or veat, approximates the aesthetic qualities (primarily texture, flavor, and appearance) and/or chemical characteristics of certain types of meat.

Generally, meat analogue is understood to mean a food made from non-meats, sometimes without dairy products. The market for meat-less foods includes vegetarians, vegans, non-vegetarians seeking to reduce their meat consumption for health or ethical reasons, non-vegetarians who enjoy the taste of certain meat analogues, and persons following rules of Kashrut. Buddhist cuisine features the oldest known use of meat analogues.

Meat analogue may also refer to a meat-based, healthier and/or less-expensive alternative to a particular meat product, such as surimi.