A protein food product having a total protein content of 45 weight % to 55 weight % comprises Vicia faba (broad bean) and pea protein. The ratio of Vicia faba to pea protein is from 1.1 to 1.8. The food product may also contain 4-6% malt to provide improved colour and a rounder taste. Preferably the food product comprises 55% Vicia faba, 45% pea protein and 5% malt. A mixture of Vicia faba and pea protein is extruded whilst simultaneously feeding malt to the extruder. Also disclosed is a food product having a total protein content of 49 weight % to 66 weight % comprising Vicia faba, pea protein and egg white wherein the Vicia faba:pea protein ratio is from 0.56 to 5.80. The protein food product provides and alternative to soy based proteins that may used genetically modified crops and may cause an allergic reaction in some consumers.
