To provide a method for producing a highly viscous food, by which a thickening effect can maximally be expressed by the employment of a small amount of a thickening agent to prevent the precipitation of the easily precipitable food ingredient-containing food, thereby giving the highly viscous food having good flavor, good drinking touch and good taste.

This method for producing the highly viscous food containing starch particles or cocoa particles, characterized by adding a non-diluted thickening agent to a solution, homogenizing the mixture with a pressure ≥500 kg/cm2, and then hydrating the non-diluted thickening agent in the solution.