Abstract: Gluten and legume protein are combined with an aqueous solution and leavening agent, and processed through an extruder to obtain an expanded textured product resembling a pork snack food. The extruder is configured with a die assembly having a perforation plate with a plurality of small perforations and a forming die with a die opening that may be partitioned into a collection of smaller openings in order to produce products with desired dimensions. The viscous melt is cooked in the extruder and then forced through the die assembly. Upon exiting the forming die of the extruder, a fibrous product base is formed, expanded with air pockets. The base is then further cooked to a shelf stable moisture content, seasoned, and ready for consumption.