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, i) the dry matter of which comprises: 1. at least 35 weight-% legume protein, 2. 10 to 45 weight-% oat bran, wholegrain oat flour or a mixture thereof, and 3. 5 to 35% weight-% oat protein, of which 2. and 3. must always add up to no more than 65 weight-%； and ii) the slurry further comprising water 20 - 80 %, preferably 30 - 40 %, most preferably 35 - 40 %, of the weight of the dry matter； and - cooking the slurry in an extruder cooker and extruding it to form an texturized food product.
