High‐moisture meat analogs (HMMA) fortified with omega‐3 from Sacha inchi (Plukenetia volubilis L.) oil were developed using Box–Behnken design and response surface methodology (RSM), with oil content (X₁) 5–9%, screw speed (X₂) 320–380 rpm, and feed moisture content (X₃) 55–75%. Results showed that adding oil reduced the pasting properties and water absorption index of the ingredients. On tearing, HMMA showed a parabolic fibrous pattern. Increasing screw speed at low moisture content resulted in a darker product, while increased oil and feed moisture content gave a softer texture, with screw speed at lowest feed moisture content producing the opposite result. HMMA produced at high screw speed presented numerous micro‐porous structures. Increased oil content significantly decreased cooking yield, while oil added at up to 9% produced 1.33 g omega‐3/100 g HMMA.

• Balancing oil addition and extrusion process conditions produced the desired HMMA fortified with omega‐3.
• Increased oil and feed moisture content caused soft HMMA, while screw speed at different feed moisture levels impacted microstructural alignment.
• Sacha inchi oil added at up to 9% gave 1.33 g omega‐3/100 g HMMA.