SAN FRANCISCO — Terramino Foods, a start-up that makes meat and seafood alternatives from fungi protein, has raised $4.25 million in a seed funding round co-led by True Ventures and Collaborative Fund.

Founded by Kimberlie Le and Joshua Nixon, Terramino uses sustainably sourced fungi as a source of protein that the company claims provides the taste, texture and nutrition of seafood and meat. Terramino’s first product is a “salmon” burger that is said to rival the real thing in look, smell and taste.

“Our fungi naturally grow in a fibrous texture that feels like meat when you chew it,” said Nixon, co-founder and chief technology officer.

Terramino plans to use the funding to expand its team and develop more sustainable protein products. The company’s product line will be all natural, non-GMO and animal free.

“We plan to expand into multiple seafood and meat products using our flexible and efficient protein platform,” said Le, Terramino’s chief executive officer.

Terramino is the latest plant-based protein company to join Collaborative Fund’s investment portfolio. The company also has invested in Impossible Foods and Beyond Meat, as well as plant-based food and beverage companies such as Just and Ripple Foods.

“Terramino has identified a protein platform that has massive potential because of its unique texture and ability to substitute for many different animal proteins,” said Lauren Loktev, partner at Collaborative Fund. “As avid investors in meat alternatives, we were blown away by the taste and texture of Terramino’s salmon burgers, and we’re excited to support Kim and Josh as they build a world class team to create a new category in food.”