1. A food composition containing from about 50% to 98% functional proteins, from about 0.05% to 2% of one or more crosslinking agents, and from about 2% to 50% of one or more humectant plasticizers. The composition of claim 1, wherein the functional proteins are legume proteins, cereal proteins, and combinations thereof. The composition of claim 1, wherein the functional proteins are cereal proteins. The composition of claim 1, wherein the functional protein is wheat gluten. The composition of claim 1, wherein the functional proteins are legume proteins. The composition of claim 1, wherein the functional proteins are soy protein isolates or soy flour. A composition according to claim 1, in which the functional proteins are a mixture of (1) from about 20% to 80% of legumes, cereal proteins and combinations thereof and (2) from about 80% to 20% of one or more other proteins. . The composition of claim 7, wherein the functional proteins are cereal proteins. The composition of claim 7, wherein the functional protein is wheat gluten. The composition of claim 7, wherein the functional proteins are legume proteins. The composition of claim 7, wherein the functional proteins are soy protein isolates or soy flour. The composition of claim 7, wherein the other proteins are vegetable proteins, meat protein feed meal, and combinations thereof. The composition of claim 12, wherein the vegetable proteins are soy flour, corn gluten, rice gluten, and combinations thereof. The composition of claim 12, wherein the meat protein feed meal is beef feed meal, chicken feed meal, turkey feed meal, fish feed meal, and combinations thereof.1. Пищевая композиция, содержащая примерно от 50% до 98% функциональных белков, примерно от 0,05% до 2% одного или более сшивающих агентов и примерно от 2% до 50% одного или более пластификаторов-увлажнителей.2. Композиция по п. 1, в которой функциональные белки являются белками бобовых, белками зерновых и их комбинациями.3. Композиция по п. 1, в которой ф
