This study examined and analyzed variables that would cause textural changes limiting the shelf life of commercial plant-based jerky products from Jack & Friends, LLC. An accelerated 28-week shelf-life study was conducted with commercially prepared samples. All samples, including current plant-based jerky packaged in polymeric bags and samples packaged in glass jars, were stored at 30 degrees Celsius to accelerate changes. The headspace composition (% oxygen and carbon dioxide prior to opening), moisture content, water activity, and texture (hardness) were measured every three weeks. pH was examined in week zero. Based on the results of the 28-week accelerated shelf-life study, the primary factor which causes textural changes limiting jerky products' shelf-life is moisture loss over time due to packaging permeability. Moreover, an additional accelerated shelf-life study was conducted to examine whether adding a humectant like glycerin to Jack&Tom's formulation would help diminish textural changes over the expected shelf-life. The glycerin added samples showed less hardening compared to control samples with no glycerin, indicating that further evaluation is warranted to assess possible texture improvement based on addition of humectants.