Introduction Luminal pH is a key determinant of food disintegration in the stomach, acting both on their biochemical structures and on the activity of digestive enzymes. Objective The present study aimed at monitoring postprandial intragastric pH variation after ingestion of four plant-based meals having the same macronutrients content: two liquids (soymilk and a pea emulsion) and two solids (seitan and tofu). Methodology Four mini-pigs fitted with a gastric cannula located on the stomach greater curve were used. Three recording methods were compared: chyme sampling from cannula, a classic pH meter-catheter equipped with two probes or a wireless pH sensor directly put inside the stomach through the canula. Gastric emptying was also investigated using indigestible markers sampled from duodenal cannula on six other mini-pigs. In vitro multi-scale characterization in gastric condition were assessed in in vitro conditions in order to explain intragastric pH differences observed in vivo. Main findings Distribution of variation coefficients allowed us to detect the method inducing the less interindividual variability. The average values obtained from the catheter system and the wireless sensor were consistent with each other, while sampling method gave less meaningful results. Food effect was highlighted: an exponential decrease occurred with solids while liquids observed a plateau at pH 7 that lasted about 2h before a sigmoid-type decrease. The seitan appeared to empty faster from the stomach than the other foods, that could explain the quick pH decrease observed in the stomach. It was not the case for tofu explained probably by aggregation, buffering capacity or nitrogen solubility. Finally, entire gastric pH curves were modeled for each meal, that will be useful for implementing in vitro dynamic digestion in relevant conditions. Conclusion In conclusion, pH recording with catheter remained better than other methods and food macrostructure appeared to impact significantly gastric pH.