A method for producing a food product particulate (X, Y) based on almond flour, comprising the steps: a) providing partially de-oiled almond flour having a proportion by weight of fat between 5 % by weight and 20 % by weight and a proportion by weight of protein between 43 % by weight and 57 % by weight, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour comprising almond flour particles and the water, the percentage by weight of the almond flour in the mixture being selected to be between 1 % by weight and 40 % by weight and the percentage by weight of water being selected to be between 60 % by weight and 99 % by weight, d) heating the liquid mixture to a temperature from a temperature range between 72 °C and 138 °C and obtaining a heated liquid, an agglomeration of the almond particles taking place during the heating, characterized by e) high-pressure homogenizing the heated liquid comprising the agglomerates after a heat-holding time between 30 s and 25 min by conveying a pressure jet against a baffle plate, in a single, single-stage or multi-stage hot high-pressure homogenization step at a temperature between 50 °C and 138 °C and at a pressure from a pressure range between 20 bar and 600 bar, the hot high-pressure homogenization step being performed in such a manner that the heated high-pressure homogenized liquid has a particle size distribution which is characterized by a mean particle diameter x 50,3 < 36 μm and obtaining a heated hot high-pressure homogenized liquid, the parameters with respect to particle size distributions being realized in an aqueous solution by means of a partica laser scattering particle size distribution analyzer LA960 of the company Horiba Scientific, each of the samples having been treated at a circulation speed 2 and a stirring speed 2, each of the samples having been treated with ultrasound at strength 2 for 1 min prior to the measurement, f) cooling the heated hot high-pressure homogenized liquid. a) providing partially de-oiled almond flour having a proportion by weight of fat between 5 % by weight and 20 % by weight and a proportion by weight of protein between 43 % by weight and 57 % by weight, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour comprising almond flour particles and the water, the percentage by weight of the almond flour in the mixture being selected to be between 1 % by weight and 40 % by weight and the percentage by weight of water being selected to be between 60 % by weight and 99 % by weight, d) heating the liquid mixture to a temperature from a temperature range between 72 °C and 138 °C and obtaining a heated liquid, an agglomeration of the almond particles taking place during the heating, characterized by e) high-pressure homogenizing the heated liquid comprising the agglomerates after a heat-holding time between 30 s and 25 min by conveying a pressure jet against a baffle plate, in a single, single-stage or multi-stage hot high-pressure homogenization step at a temperature between 50 °C and 138 °C and at a pressure from a pressure range between 20 bar and 600 bar, the hot high-pressure homogenization step being performed in such a manner that the heated high-pressure homogenized liquid has a particle size distribution which is characterized by a mean particle diameter x 50,3 < 36 μm and obtaining a heated hot high-pressure homogenized liquid, the parameters with respect to particle size distributions being realized in an aqueous solution by means of a partica laser scattering particle size distribution analyzer LA960 of the company Horiba Scientific, each of the samples having been treated at a circulation speed 2 and a stirring speed 2, each of the samples having been treated with ultrasound at strength 2 for 1 min prior to the measurement, f) cooling the heated hot high-pressure homogenized liquid. <EOS>