This study examined how methylcellulose concentration affects in vivo aroma release and perception of plant-based meat analogue (PBMA) patties. Patties were prepared from rehydrated textured pea protein with 1, 2, or 4 % w/w methylcellulose and spiked with menthone, model beef flavour, or left unflavoured. Hardness, chewiness, and dryness increased with methylcellulose concentration, while juiciness, fattiness, saltiness, umami, and beef flavour decreased (Rate-All-That-Apply; n = 63; duplicate). Bolus surface area from which aroma compounds were released during mastication was not significantly affected by methylcellulose concentration. In vivo release of six aroma compounds was quantitated using Proton Transfer Reaction-Mass Spectrometry and simultaneously peppermint, beef, or beany aroma intensity was assessed using Time-Intensity (TI) profiling (n = 12; triplicate). The area under the TI-curve or maximum intensity of peppermint, beef, or beany aroma intensity significantly decreased with increasing methylcellulose concentration. However, in vivo aroma release was not significantly affected by methylcellulose concentration. We conclude that perceptual texture-aroma interactions rather than changes in in vivo aroma release cause the decrease in aroma intensity with increasing methylcellulose concentration observed in this study.