Abstract: A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under predetermined conditions, coating the extruded mixture with an edible oil or fat and then further extruding the oil- or fat-coated fibers under specified conditions. The mixture may further comprise meats, fruits, and/or other vegetables as a source of water. The extrusion conditions and the oil or fat coating act to inhibit the expansion of the extruded, non-spongy fibers. The resulting product has a non-porous texture and resembles broiled meat fibers.

Abstract: A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water such as meat, meat by-products or other liquids by cooking/extrusion, combining the texturized fraction with other ingredients in a second cooking/extrusion step, and pasteurizing the final mixture. Shelf stability is achieved through control of free water content and activity in the product.

Abstract: A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the substrate at about 20 to 60 wt % and inactivate microorganisms, lectins, enzymes, trypsin inhibitors, and hemagglutinins, while increasing protein and starch digestibility and palatability, admixing the cooked substrate with an ingredient selected from the group consisting of fats or oils, sweeteners, humectant agents, salts, edible acids, flavorings and preservatives, cooking under conditions effective to pasteurize the admixture and produce a flowable food product having a total water content of about 20 to 45 wt % while preventing the protein from further denaturing, and cooling and forming the food product into a desired shape. An edible, shelf-stable legume and/or cereal food product is prepared by the method described above. The product has a water activity (A.sub.w) of 0.65 to 0.