Sensory analysis techniques can vary and include a wide array of tools such as descriptive panels (analytic) and consumer acceptance tests (affective) or be more qualitative in nature with focus groups and interviews. Similarly, plant-based meat products can be of various types including low moisture textured vegetable protein or its derivatives such as plant-based hamburgers and high moisture meat analogs. Each product has its own pre-processing step (for example, extrusion, shear cell, etc.) and preparation method before it can be consumed and/or evaluated. In this chapter, detailed steps for implementing a trained sensory panel, setting up a well-equipped sensory analysis facility, preparation procedures for evaluation of HMMA samples manufactured by extrusion, and execution of descriptive testing are described. This serves as an example for pairing the right sensory tool with specific plant-based meat product type based on the overall goals of the research team.