A method for producing a food product includes preparing a mixture including one or more food ingredients, at least one oil or fat, and water, wherein the mixture has a total fat content of 20 to 75% by mass and a water content of 20 to 80% by mass, pulverizing the food ingredients in the mixture, and obtaining a paste composition including the at least one oil or fat, the water, and 15 to 85% by mass of fine particles of the food ingredients. The fine particles have a maximum particle size of 100 μm or more, and the fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 μm. The paste composition satisfies a contact angle of 40° to 160°, a sliding angle of 50° or more, or an advancing contact angle of 50° or more.
