Abstract: High-protein crisp products and methods of making these products are provided. The products are made from a mixture of ingredients, including a hydrolyzed soy protein isolate and a source of a Group I or Group II metal (e.g., CaCO3). The mixture preferably further comprises a filler (e.g., a starch) and water. The blended dry ingredients are preferably first introduced into a preconditioner, after which they are passed through an extruder barrel to yield an extrudate that expands upon exiting the extruder outlet to form the crisp rice-like product.