A method for making a snack product includes the step of mixing ingredients for the dough with water in a low shear environment using a low shear mixing apparatus to form a dough agglomerate. The ingredients can include a major ingredient, such as potato flakes, corn or grain, and minor ingredients including emulsifier, sugar, salt, leavening and a modified starch having a high affinity for water. During the mixing step the dough agglomerate forms with wetted areas of the major ingredient which are surrounded by wetted high water affinity starch and minor ingredients. The method also includes the step of chopping the dough agglomerate into clumps of a desired size, sheeting the dough agglomerate into a dough sheet, forming the dough sheet into snack pieces, and then cooking the snack pieces.
