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High-moisture extrusion technique with the advantage of high efficiency and low energy consumption is a promising strategy for processing Antarctic krill meat. Consequently, this study aimed to prepare high-moisture textured Antarctic krill meat (HMTAKM) with a rich fiber structure at different water contents (53 %, 57 %, and 61 %) and to reveal the binding and distribution regularity of water molecules, which is closely related to the fiber structure of HMTAKM and has been less studied. The hydrogen-bond network results indicated the presence of at least two or more types of water molecules with different hydrogen bonds. Increasing the water content of HMTAKM promoted the formation of hydrogen bonds between the water molecules and protein molecules, leading to the transition of the β-sheet to the α-helix. These findings offer a novel viable processing technique for Antarctic krill and a new understanding of the fiber formation of high-moisture textured proteins., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)