The invention provides pseudo loaf food compositions comprising meat analog chunks and gravy the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight and combinations thereof. The food composition has a moisture content from about 60% to about 74% of the composition by weight and has a loaf type structure. In an embodiment the moisture content of the pseudo loaf food composition is from about 67% to about 74% of the composition by weight. In addition the invention provides methods of making pseudo loaf food compositions and also provides blended food compositions comprising one or more pseudo loaf compositions and one or more comestible ingredients compatible with the pseudo loaf food compositions.
