In order to improve the nutritional value of a textured food product a method of manufacturing a textured food product has been invented. The method comprises the steps of: preparing a slurry comprising dry matter and water i) wherein the dry matter comprises: 1. at least 35% by weight legume protein 2. 10% to 45% by weight oat bran wholegrain oat flour or a mixture thereof and 3. 2% to 35% by weight of the dry matter of oat protein of which 2. and 3. must always add up to no more than 65% by weight and ii) wherein the slurry further comprises water 20% 80% by weight of the weight of the dry matter and cooking the slurry in an extruder cooker and extruding the cooked slurry to form said textured food product.
