A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product； 20 wt % to 25 wt % of the finished product； or about 23 wt % of the finished product.
