Cultured meat is considered the most innovative replacement among alternative proteins in terms of environmental and technological aspects. The most important goal of cultured meat research is to increase its similarity to real meat (nutrition, texture, and flavor). To date, other factors have been developed similar to real meat, but cultured meat with the same texture as meat is still experiencing difficulties in development. Many studies on alternative proteins have tried to realize the texture of meat. Still, they have failed to replicate the physical properties of meat due to material limitations and a failure to implement the structure of meat. In this study, we developed cultured meat that realized the texture of real meat by manufacturing scaffolds with anisotropic structure using soy protein isolate (SPI). This led to improved cell alignment and organization, replicating the texture of beef (sirloin and tenderloin) even in different chewing directions.