[Problem to be Solved] A first object of the present invention is to provide a consistency adjuster for a starch paste solution that can suppress only a temporary sharp increase in viscosity during heating, without essentially modifying the starch, and prevent the viscosity after cooling from being significantly affected. A second object of the present invention is to provide a frozen dessert prepared without using allergenic substances, the frozen dessert being highly palatable and flavorful. A third object of the present invention is to provide a dumpling wrapper improved in terms of ease of biting or oil drainage after being cooked with oil, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fourth object of the present invention is to provide a dumpling wrapper improved in terms of texture such as ease of biting or softness after being cooked by boiling or steaming, and can also maintain these effects, and provide a dumpling wrapped in a dumpling wrapper prepared by using such a dumpling wrapper. A fifth object of the present invention is to provide a cream cheese-like food usable for a cheesecake that can be stored frozen, the cream cheese-like food being at a low cost, and still having a flavor and texture similar to those of original cream cheese. [Solution] It was found that by adding a consistency adjuster containing a water-soluble pea polysaccharide, the viscosity can be reduced while suppressing a temporary increase in viscosity of the starch paste solution during the heating step. It was also found that the viscosity-reducing effect does not significantly affect the viscosity of the paste solution after being cooled, and does not excessively reduce the viscosity, and thus, the functions as a paste can be maintained as in the case where the consistency adjuster containing the water-soluble pea polysaccharide is not added. Moreover, a frozen dessert whose texture and flavo
