Interest in a healthy lifestyle and sustainable foods has led to the development of innovative plant-based meat analogues in many countries. However, acceptance of these analogues varies among countries. In this study, we examined acceptance of meat analogues by Ukrainian consumers using an online survey. The participants (n=360, 19-66 years) were asked about their background and dietary habits, and then, they evaluated agreement with several statements by giving the scores from 1 to 100. The statements included the importance of certain ingredients in meat analogues, the presence of additives, attractive appearance, taste and texture, protein content, and price. The data were analysed with SAS 9.4 (SAS Institute, Cary, NC, USA), using GLM to investigate the effects of gender and education on the scores for each statement. A total of 48% of the participants in the survey stated that they had never tasted plant-based meat analogues before, and 42% reported that they are interested in eating meat analogues. Generally, no differences between male and female participants were found in the interest in meat analogues and the scores of importance (p>0.05). Participants with education above a master's degree were more sceptical towards new foods (p=0.038). The attractive appearance, taste and texture, and protein content were less important for this group of participants (p<005 for all). The presence of additives was less important for participants with education below a master’s degree. Tastiness and healthiness were deemed most important in consuming meat analogues, while sustainability was least (p<0.05 for all). Participants with education above a master’s degree more often selected beans in meat analogues as attractive, whereas those with a master’s degree or below preferred cereals. We concluded that interest and attitudes towards meat-based analogues did not differ between genders but differed between the participants with different education. This work was supported by the Swedish Institute (SI), project number 00122/2022.