The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of between 10 &mu；m and 500 &mu；m, preferably between 50 &mu；m and 350 &mu；m, and even more preferably between 70 &mu；m and 250 &mu；m, and a dry matter content, determined after stoving at 130° C. for 2 hours, of greater than 80%, preferably greater than 85%, and even more preferably greater than 90%. The present invention also concerns a process for manufacturing this granulated powder as well as its use in various industrial field, and more particularly in the food-processing field, where it is used as a functional agent such as an emulsifying, overrun, stabilizing, thickening and/or gelling agent, in particular for totally or partially replacing certain animal proteins in the preparation of food products.
