This research addresses the consumer driven need for the development of a healthy substitute to the traditional popular sausage which contains very high levels of saturated fat. Organoleptic evaluation of twelve formulas of like-sausages produced from oyster mushroom as main ingredient where six of them had different levels of texture soy protein (TSP) and other six had different levels of peas. Then, the quality attributes such as, chemical composition, physicochemical properties, physical properties, texture profile analysis and nutritional characteristics were evaluated. Obtained results showed that most values of organoleptic evaluation of the mushroom-pea formulas were higher than the corresponding values recorded for TSP. Using both TSP and peas conduce increased protein content in like-sausage formulas. The TVN and TBA for all like-sausage formulas were within the Egyptian standard requirements. By increasing the levels of TSP or peas the water holding capacity and cooking yield significantly increased. Texture properties of like-sausage are affected by levels of TSP and peas. Data proved that increasing the levels of TSP or peas in like-sausage led to increase the total energy and decrement GDR of protein and GDR of energy.  The results indicated that mushroom, TSP and peas can be utilized in production sausage alternative of the traditional sausage.