A food product and method are provided. The food productincludes a pulse having a total water content below that of afully hydrated pulse and a chewier texture. It is formed from adry pulse and is hydrated, but only partially, resulting in atotal water content in the range of between about 0.25 gramswater/gram dry matter and about 0.75 grams water per gram drymatter. The pulse is in an intact form and has not been fullyhydrated after harvest.