A solid paste composition for heat cooking comprising pulse, wherein: the composition has an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher; the composition has a starch content on a dry mass basis of 10 % by mass or higher; the composition has a protein content on a dry mass basis of 4 % by mass or higher; when the composition is isothermally treated in a 40-fold volume of water at 90 °C for 5 minutes, the resultant water has a haze value of 25 % or lower as measured with a sample adjusted to 20 °C and placed in a quartz cell with an optical path length of 5 mm, using distilled water as a control; and the composition is not a swollen food, wherein the composition is obtainable by a method comprising the steps of: (i) preparing a paste dough composition containing pulverized pulse so as to have an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher, a starch content on a dry mass basis of 10 % by mass or higher, and a protein content on a dry mass basis of 4 % by mass or higher; (ii) kneading the composition from step (i) at a temperature of within a range of from 100 °C to 200 °C, under a pressurized condition where a pressure of 0.1 MPa or higher is applied, and under a condition with a specific mechanical energy (SME) of 350 kJ/kg or higher; and (iii) cooling the composition from step (ii) to a temperature of less than 100 °C at which the composition does not swell. the composition has an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher; the composition has a starch content on a dry mass basis of 10 % by mass or higher; the composition has a protein content on a dry mass basis of 4 % by mass or higher; when the composition is isothermally treated in a 40-fold volume of water at 90 °C for 5 minutes, the resultant water has a haze value of 25 % or lower as measured with a sample adjusted to 20 °C and placed in a quartz cell with an optical path length of 5 mm, using distilled water as a control; and the composition is not a swollen food, wherein the composition is obtainable by a method comprising the steps of: (i) preparing a paste dough composition containing pulverized pulse so as to have an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher, a starch content on a dry mass basis of 10 % by mass or higher, and a protein content on a dry mass basis of 4 % by mass or higher; (ii) kneading the composition from step (i) at a temperature of within a range of from 100 °C to 200 °C, under a pressurized condition where a pressure of 0.1 MPa or higher is applied, and under a condition with a specific mechanical energy (SME) of 350 kJ/kg or higher; and (iii) cooling the composition from step (ii) to a temperature of less than 100 °C at which the composition does not swell. (i) preparing a paste dough composition containing pulverized pulse so as to have an insoluble dietary fiber content on a dry mass basis of 3 % by mass or higher, a starch content on a dry mass basis of 10 % by mass or higher, and a protein content on a dry mass basis of 4 % by mass or higher; (ii) kneading the composition from step (i) at a temperature of within a range of from 100 °C to 200 °C, under a pressurized condition where a pressure of 0.1 MPa or higher is applied, and under a condition with a specific mechanical energy (SME) of 350 kJ/kg or higher; and (iii) cooling the composition from step (ii) to a temperature of less than 100 °C at which the composition does not swell. <EOS>