A dual-textured foodstuff comprising: (a) a total fiber content of 8 wt% to 17 wt% of the dual-textured foodstuff; (b) a baked dough-based component including: (i) a dough-based component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and, optionally, resistant maltodextrin, and the insoluble fiber consists of oat fiber, wherein the dough-based component includes the dough-based fiber blend in an amount of 1 to 20 wt% of the dough-based component; (ii) 40 wt% to 60 wt% of the total fiber content; and (iii) a crispy texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (c) a baked filling component present in an amount of 35 wt% to 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having: (i) a soft texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (ii) a relative humidity of 0.6 to 0.8; (iii) a filling component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and resistant maltodextrin and the insoluble fiber consists of oat fiber, wherein the filling component includes the filling component fiber blend in an amount of 1 to 20 wt% of the filling component; and (iv) 40 wt% to 60 wt% of the total fiber content; (d) an overall relative humidity of 0.50 to 0.70; (e) a moisture content of 5% to 15%, as measured by a Karl Fischer analysis. (a) a total fiber content of 8 wt% to 17 wt% of the dual-textured foodstuff; (b) a baked dough-based component including: (i) a dough-based component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and, optionally, resistant maltodextrin, and the insoluble fiber consists of oat fiber, wherein the dough-based component includes the dough-based fiber blend in an amount of 1 to 20 wt% of the dough-based component; (ii) 40 wt% to 60 wt% of the total fiber content; and (iii) a crispy texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (i) a dough-based component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and, optionally, resistant maltodextrin, and the insoluble fiber consists of oat fiber, wherein the dough-based component includes the dough-based fiber blend in an amount of 1 to 20 wt% of the dough-based component; (ii) 40 wt% to 60 wt% of the total fiber content; and (iii) a crispy texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (c) a baked filling component present in an amount of 35 wt% to 60 wt% of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having: (i) a soft texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (ii) a relative humidity of 0.6 to 0.8; (iii) a filling component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and resistant maltodextrin and the insoluble fiber consists of oat fiber, wherein the filling component includes the filling component fiber blend in an amount of 1 to 20 wt% of the filling component; and (iv) 40 wt% to 60 wt% of the total fiber content; (i) a soft texture throughout the shelf life of the foodstuff, wherein the shelf life is at least one month; (ii) a relative humidity of 0.6 to 0.8; (iii) a filling component fiber blend consisting of soluble fiber and insoluble fiber in a ratio of 9:1 to 0.43:1, wherein the soluble fiber consists of corn fiber and resistant maltodextrin and the insoluble fiber consists of oat fiber, wherein the filling component includes the filling component fiber blend in an amount of 1 to 20 wt% of the filling component; and (iv) 40 wt% to 60 wt% of the total fiber content; (d) an overall relative humidity of 0.50 to 0.70; (e) a moisture content of 5% to 15%, as measured by a Karl Fischer analysis.