The demand for heathy, sustainable but tasty food has driven efforts to improve the sensory quality of plant-based meat analogues (PBMAs). Juiciness, a key driver of consumer liking, remains largely underexplored. This thesis aimed to understand juiciness perception by investigating the relationships between food physicochemical properties, oral structural breakdown and sensory perception of PBMA patties. The thesis began by exploring how juiciness related to physicochemical, bolus and sensory properties in commercially available PBMA and beef patties prepared at different core temperature. In PBMA patties, decreasing core temperature increased fat content and serum release, but did not affect texture. In contrast, beef patties with lower core temperature showed increased water content, higher serum release, and softer texture. For both patties, juiciness correlated positively with serum release and fattiness. Chewing behavior and bolus properties at swallowing were unaffected, suggesting that juiciness is primarily driven by serum release during mastication rather than bolus properties at swallowing. To understand how juiciness evolves during oral processing, the thesis examined the role of bolus properties in dynamic juiciness perception. Juiciness of PBMA and beef patties peaked early during mastication, aligned with the rapid release of 75% of the total serum during early mastication. In PBMA patties, extended chewing had little additional effect, while in beef patties, juiciness also increased with greater bolus water content. These findings indicate that juiciness of PBMA patties depends mainly on initial serum release, whereas in beef patties, it is also affected by bolus properties during mastication. To investigate the role of food compositional and textural properties on juiciness perception, we modified the hydration level and particle size of textured vegetable proteins (TVPs), a key ingredients in PBMAs. Increasing TVP hydration level increased patty water content, serum release and serum water content, which elevated juiciness and fattiness. While larger TVP particle sizes yielding harder and chewier PBMA patties. Juiciness was positively correlated with fattiness, savory and garlic flavor and negatively correlated with hardness. These results suggest that serum release remains the primary driver of juiciness, while patties with softer texture and higher water content were perceived as juicier. Finally, the influence of serum release, composition and viscosity in juiciness and fattiness was investigated. PBMA patties with different serum properties were created by modifying TVP hydration level, fat content and maltodextrin content. The results showed that juiciness was mainly determined by the amount of serum release rather than serum composition and viscosity. Fattiness, however, was influenced by both serum quantity and serum fat content. Increasing serum viscosity by adding maltodextrin reduced total serum release, thereby decreasing juiciness and fattiness. In conclusion, juiciness in plant-based meat analogue patties is primarily driven by the amount of serum release during early stages of mastication, with limited influence from sustained oral breakdown, and the composition and viscosity of the released serum. Enhancing liquid retention capacity of patties can increase serum release and boost juiciness perception. Juiciness is closely linked to fattiness and plays a role in enhancing flavour perception and liking.