Nugget is usually made from meat that contains high saturated fat and low dietary fiber hence it could influence the body health. Meanwhile, okara as a by product of soymilk production has high protein and dietary fiber but perishable because it has high moisture content. This research was aimed to utilize okara flour combined with white oyster mushroom on the making of meat-free nugget through observation of physical, chemical, and organoleptic characteristics. Different concentration of okara flour and white oyster mushroom (10:90, 20:80, 30:70, 40:60), types of hydrocolloid (kappa-carrageenan, konjac gum, CMC), and concentration of hydrocolloid (0%, 0.5%, 1%, 1.5%) were observed in this study. The results showed that combination of okara flour with white oyster mushroom significantly affected the compactness, chewiness, moisture content, expressible moisture, frying loss, oil absorption, as well as the acceptance of texture and taste. Moreover, the higher concentration of hydrocolloid increased the compactness, chewiness, moisture content, texture and taste preference, and overall acceptance; and decreased expressible moisture and frying loss. The most preferred meat-free nugget was made with the ratio okara flour : white oyster mushroom of 20:80 with 1% konjac gum with acceptable on color, aroma, taste, and overall acceptance. It contains 53.61% moisture content, 8.92% protein, 10.03% fat, 2.33% ash, 7.54% dietary fiber, and 17.56% carbohydrate with the claim as source of protein and high source of dietary fiber.