A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<；T2<；T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 μm and a decreased maximum particle size. A 10th percentile value of a numerical value N for each fine particle complex is 0.40 or less.
