In 2026, a research group led by Patrick Rühs, professor of food structure engineering at ETH Zurich, developed a technique called 'freeze-structuring' that turns whole peas, beans, and lentils into a fibrous product with a meat-like bite, requiring only water and a freezer. ^[1] Andrea Bach, a doctoral student and first author of the study, said in 2026 that the freeze-structuring method works with legume species that together account for 96% of legume production worldwide. ^[2] The freeze-structuring process involves soaking and blending legumes into a puree, heating it at 90°C for 30 minutes to gelatinize the starch, and then freezing the gel from one side in an insulated mold, which forms parallel ice crystals that compress the puree into thin layers, leaving a fibrous structure after thawing. ^[3] The researchers successfully created a directional fibrous structure with all tested legume types, including chickpeas, green peas, red and beluga lentils. ^[4] The researchers found that red and black lentils, as well as mung beans, produced particularly strong and stable fibres, while soybeans and black beans resulted in slightly softer textures. ^[5]