The invention relates to a dry-expanded food product comprising at least the following ingredients: a food-grade protein concentrate made of animal or plant protein; a food-grade texturizer selected from the group consisting of plant-derived hydrocolloids and gelling agents, proteolytic additives and the hydrolysis products thereof, and acidifying agents and the salts thereof; and residual water. The invention also relates to a thermally expandable precursor able to shape this dry-expanded food product, as well as the corresponding preparation methods.
