Structuring protein foods to control the textural properties receives growing attention nowadays. It requires decoupling of the product properties such as water holding capacity and the mechanical properties from the actual protein concentration in the product. From an application point of view, both increasing and lowering the protein content in the food are interesting. Foods enriched with proteins are important due to their reported health benefits, but increasing the protein content in food products generally leads to products that are firmer and have a more rubbery mouth-feel than the regular products, making them less attractive. A reduced protein content, for example in meat- or cheese-analogues, is relevant because it leads to a lower caloric intake per serving and it enhances its economic potential. Decoupling of the protein concentration and product properties can be obtained by changing the internal structure of those food products. This paper outlines the use of protein aggregates and particles in a protein matrix as a tool to obtain different textural properties of a model protein product. Whey protein isolate (WPI) was taken as a model protein. However, further investigation of WPI microparticles should focus on a better understanding of their swelling behaviour in the protein matrix to fully use the potential of those protein particles as a tool to decouple product properties and actual protein concentration.