The present invention relates to a process for producing a plant-based food product, plant-based food products and uses related thereto. The process comprises providing a suspension comprising starch and optionally protein, heating said suspension to obtain a warm suspension, preparing a suspension comprising partly hydrolyzed starch by treating said warm suspension with at least one starch degrading enzyme, subjecting the suspension comprising partly hydrolyzed starch to heat treatment to obtain a heat-treated suspension comprising partly hydrolyzed starch, cooling the heat-treated suspension, and optionally fermenting and/or acidifying the suspension comprising partly hydrolyzed starch, and optionally further cooling and/or adding jam, beta-glucan, flavoring and/or additives to said suspension, and obtaining a plant-based food product.
