The present invention relates to a method for manufacturing a food product, comprising mixing dehulled fava bean flour and vegetable protein flour to obtain a basic mixture, wherein the basic mixture comprises 15-30 wt-% of dehulled fava bean flour and 70-85 wt-% of vegetable protein flour； adding water to the basic mixture in an amount of 30-70 wt-% of the total weight of the basic mixture and water to obtain a hydrated mixture； kneading the hydrated mixture at a temperature of 100-150 °C in an extruder, to form a dough； and allowing the dough to exit the extruder via a cooling die to form the food product, wherein the temperature of the food product at the exit of the cooling die is 50-95 °C.
