The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product； adding a fructan and a texturizing agent to the food product in order to obtain an admix food product； and crushing the admix food product to obtain a texture modified food product thereby initiating the formation of a fructan gel. The temperature of the food product during the process is maintained below about 50° C. The texturizing agent is a heat-set texturizing agent. The present invention also provides a texture modified food product obtained by the above mentioned process. The present invention also provides a texturizing composition.
