The present invention relates to protein pellets including wheat gluten, characterized in that the gluten has: a water retention capacity, determined according to a test A, of between 40 and 160%, preferably between 100 and 150%； and a viscoelastic behaviour, according to the Chopin Alveograph, determined at a P/L parameter value of between 3 and 10, preferably between 3 and 8.
