To obtain a texture improving agent for a food product of processed grains imparting a moist soft texture to the food product of the processed grains such as noodles or bread having a relatively high moisture content and requiring good water holding properties though elasticity is present, imparting a crispy and light texture to the food product of the processed grains with a relatively low moisture content such as cookies or snack confectioneries prepared by frying in an oil or baking, or the like, and imparting the textures, and to provide the food product of the processed grains containing the texture improving agent.

The food product of the processed grains comprises a dried processed product of devil's-tongue prepared by combining devil's-tongue flour with a glucide and starch to be contained in the texture improving agent.