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