Extruded food product comprising vegetable protein and hydrocolloid

The present disclosure relates to an extrudate comprising, on a moisture free basis, based on the weight of the extrudate, (a) from about 60 wt.% to about 90 wt.% vegetable protein; (b) From about 1 wt% to about 10 wt% of a hydrocolloid, wherein the hydrocolloid is selected from the group consisting of: alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% by weight starch. The present disclosure also relates to a dry mix composition comprising, on a moisture free basis, based on the total weight of the dry mix composition, (a) from about 65 wt% to about 98 wt% of a vegetable protein material; (b) From about 1 wt% to about 10 wt% of a hydrocolloid, wherein the hydrocolloid is selected from the group consisting of: alginate, pectin, agar, methylcellulose, and mixtures thereof; and (c) optionally, no more than about 14% by weight starch.