Recently, it was demonstrated that it is possible to create highly fibrous meat analogues, using simple shear structuring. We investigated how the model meat analogue responds to sterilization and storage in media (water, jelly, or gravy) with pet food and beef chunks as reference. Chunks were analysed before and after sterilization, and after storage for textural properties and proximate composition. The fibrous appearance of the model meat analogue was retained after sterilization and storage. Moisture uptake of the model meat analogue was about twice the amount of that in pet food, resulting in textural properties approaching pet food after sterilization. Proximate composition and texture of the model meat analogue remained stable during storage, except for in gravy, which was probably caused by the salt content in the gravy. Due to the fibrousness and pet food-like texture after sterilization, the model meat analogue can be considered promising for the development of plant-based pet foods.