The objective of this study was to manufacture processed cheese analogues with added κ-carrageenan and to evaluate their textural properties and meltability. The hardness of processed cheese analogues manufactured was measured using a TA-XT2i Texture Analyser and a 10 mm diameter cylindrical sampler (penetration rate: 1 mm/s; constant temperature: 21 ºC). Using a puncture test, the force was determined that allowed the sampler to sink 20 mm deep in the cheese. The texture of the processed cheese analogues was examined using a TA-XT2i Texture Analyser and a 15 mm diameter cylindrical sampler (penetration rate: 1 mm/s; constant temperature: 21 ºC). Using a texture profile analysis (TPA) determined were the parameters: adhesiveness, springiness, and chewiness of processed cheese analogues. The viscosity of processed cheese analogues was measured using a Brookfield DV II+ rotational viscometer with a Helipath Stand (F). The meltability of processed cheese analogues was analysed using a modified Schreiber test. An increase in the κ-carrageenan content ranging from 0.05 to 0.3 % caused the hardness and chewiness of the processed cheese analogues to increase, and their adhesiveness and meltability to decrease. The addition of κ-carrageenan in the amount from 0.05 to 0.3 % did not cause the springiness of processed cheese analogues to decrease. Along with the increasing content of κ-carrageenan in the range between 0.05 and 0.3 %, the viscosity of 11 % and 12 % acid casein-based samples increased, whereas the viscosity of 13 % acid casein-based samples decreased as compared to the model analogues.