As meat is deficient in dietary fiber, it is combined with different dietary fibers from cereals, fruits, and vegetables. Interactions of pectin and cellulose with actin, myosin, and collagen were studied. It was found that the total number of hydrogen bonds between pectin-actin, cellulose-actin, pectin-myosin, cellulose-myosin, pectin-collagen and cellulose-collagen is 8, 7, 12, 14, 6 and 6 respectively. The free energy of binding for these complexes was found to be −18.41, −13.22, −18.41, −9.54, −12.89 and −4.02 KJmol-1, respectively. van der Waals bond, hydrogen bond, and desolvation energy components for pectin and cellulose with actin, myosin, and collagen were −20.54 and −27.36 KJmol-1, -24.27 and −22.84 KJmol-1, and -20.13 and −18.03 KJmol-1, respectively. A higher negative free energy (ΔG) of binding was found, which indicates an efficient interaction between dietary fiber and animal protein. •The H bonds formed between dietary fiber and the meat protein was estimated.•The free energy of binding for dietary fiber and meat protein was calculated.•Van der Waals and desolvation energy of fiber and meat protein were estimated.•In-Silico study can help to understand textural changes in meat products.