A method of manufacturing a textured food product, comprising the steps of: - preparing a slurry comprising dry matter and water, i) wherein the dry matter comprises: 1. at least 35% by weight legume protein, 2. 10% to 45% by weight of bran or flour, or a mixture therof selected from: i) oat bran, wholegrain oat flour, or a mixture of oat bran and wholegrain oat flour, ii) barley bran, wholegrain barley flour, or a mixture of barley bran and wholegrain barley flour, iii) rye bran, wholegrain rye flour, or a mixture of rye bran and wholegrain rye flour, and iv) a mixture of at least two or three of those listed under i) to iii), and 3. 2% to 35% by weight of the dry matter of oat protein, of which component 2. and component 3. must always add up to no more than 65% by weight; and ii) wherein the slurry further comprises water 20% - 80% by weight of the weight of the dry matter; and - cooking the slurry in an extruder cooker; and - extruding the cooked slurry to form said textured food product. - preparing a slurry comprising dry matter and water, i) wherein the dry matter comprises: 1. at least 35% by weight legume protein, 2. 10% to 45% by weight of bran or flour, or a mixture therof selected from: i) oat bran, wholegrain oat flour, or a mixture of oat bran and wholegrain oat flour, ii) barley bran, wholegrain barley flour, or a mixture of barley bran and wholegrain barley flour, iii) rye bran, wholegrain rye flour, or a mixture of rye bran and wholegrain rye flour, and iv) a mixture of at least two or three of those listed under i) to iii), and 3. 2% to 35% by weight of the dry matter of oat protein, of which component 2. and component 3. must always add up to no more than 65% by weight; and ii) wherein the slurry further comprises water 20% - 80% by weight of the weight of the dry matter; and i) wherein the dry matter comprises: 1. at least 35% by weight legume protein, 2. 10% to 45% by weight of bran or flour, or a mixture therof selected from: i) oat bran, wholegrain oat flour, or a mixture of oat bran and wholegrain oat flour, ii) barley bran, wholegrain barley flour, or a mixture of barley bran and wholegrain barley flour, iii) rye bran, wholegrain rye flour, or a mixture of rye bran and wholegrain rye flour, and iv) a mixture of at least two or three of those listed under i) to iii), and 3. 2% to 35% by weight of the dry matter of oat protein, of which component 2. and component 3. must always add up to no more than 65% by weight; and 1. at least 35% by weight legume protein, 2. 10% to 45% by weight of bran or flour, or a mixture therof selected from: i) oat bran, wholegrain oat flour, or a mixture of oat bran and wholegrain oat flour, ii) barley bran, wholegrain barley flour, or a mixture of barley bran and wholegrain barley flour, iii) rye bran, wholegrain rye flour, or a mixture of rye bran and wholegrain rye flour, and iv) a mixture of at least two or three of those listed under i) to iii), and i) oat bran, wholegrain oat flour, or a mixture of oat bran and wholegrain oat flour, ii) barley bran, wholegrain barley flour, or a mixture of barley bran and wholegrain barley flour, iii) rye bran, wholegrain rye flour, or a mixture of rye bran and wholegrain rye flour, and iv) a mixture of at least two or three of those listed under i) to iii), and 3. 2% to 35% by weight of the dry matter of oat protein, ii) wherein the slurry further comprises water 20% - 80% by weight of the weight of the dry matter; and - cooking the slurry in an extruder cooker; and - extruding the cooked slurry to form said textured food product.