FERMENTED PLANT COMPOSITIONS CONTAINING OIL BODIES TECHNICAL FIELD The present invention relates generally to the field of fermented plant composition. For example, the present invention relates to a process for preparing a fermented plant composition containing oil bodies and to fermented plant composition containing oil bodies thereof. BACKGROUND OF THE INVENTION Lipid oxidation is a strong limitation in food products generating off tastes and off flavors. Oil bodies are a natural form of lipid storage in plants mainly from oilseeds & nuts. They have a spherical structure, and a unique combination of proteins, lipids, and phospholipids. This unique structure is protecting lipids from oxidation, and it has a stable emulsion character. Oil bodies can be used to protect polyunsaturated fatty acids (PUFAs) such as omega- 3 fatty acids. Extracted plant oil bodies have relatively weak electrostatic repulsion between them which makes them physically unstable and limits their application in many foods. Various types of components have been added to oil body preparations to improve their stability. Iwanaga et al, J. Agric. Food Chem.56: 2240–2245 (2008) reported that pectin- coated oil bodies have similar or improved stability compared to uncoated oil bodies. WO 2017/066569 relates to an oil body composition containing oil bodies of different D50 size distribution from two different sources. The oil bodies are prepared separately and then combined to have the oil bodies preparation containing oil bodies of different size distribution. It is proposed to use preservatives to stabilize the oil body preparation. Fermented plant-based dairy analogues are appreciated by consumers. However, consumers increasingly search for fermented options that can be used as dairy analogues that have an excellent nutritional value profile while retaining a pleasant sensory profile, including a pleasant taste. To answer consumers’ needs, there are interests in improving the fat profile of fermented plant-based dairy analogues. In particular, an opportunity to achieve this would lie in improving the amount of polyunsaturated fatty acids (PUFAs), in particular omega-3 fatty acids in such analogues. This may be achieved by the use of oilseeds, e.g. flax seeds, as raw material. However, there are challenges to maintain the stability of such fatty acids and retain a pleasant sensory profile over shelf life in fermented plant-based dairy analogues. Oil bodies have a fragile structure. The processes for producing fermented plant-based dairy analogues generally comprise mechanical, heat treatment and fermentation steps that tend to render oil bodies unstable. The destabilization of oil bodies involves the release of free fat which is more prone to chemical and physical instability. In particular, free fat is more sensitive to oxidation. This leads to fermented plant-based dairy analogues with unsatisfactory sensory attributes, including appearance of rancid notes and fishy smell over the shelf life due to fat oxidation. Moreover, starting from integral oilseeds for the preparation of fermented plant- based dairy analogues also involves sensory and manufacturing challenges. Hence, there remains a need to provide a fermented plant composition, in particular plant-based dairy analogue, comprising stable oil bodies while keeping a pleasant sensory profile, including pleasant taste and texture over the shelf life. It is desirable that the stability of oil bodies is maintained along the process and shelf life through natural and clean-label solutions. It is desirable that the fermented plant composition is prepared from low refined ingredients, i.e. integral oilseeds, but retains a good sensory, including good texture and taste. Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field. SUMMARY OF THE INVENTION The object of the present invention is to improve the state of the art, and in particular to provide a process for preparing a fermented plant composition containing oil bodies and fermented plant compositions containing oil bodies that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative. The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention. A first aspect of the invention proposes a process for preparing a fermented plant composition containing oil bodies, said process comprising the steps of: a) Soaking at least one integral oilseed comprising oil bodies in an aqueous liquid, preferably water, to form a suspension, b) Mechanically disrupting the suspension to form a slurry, said slurry having a D(4,3) particle size of 100 microns to 500 microns, c) mixing the slurry with a plant protein material to form a mixture, d) homogenizing the mixture, e) heat-treating the mixture, f) Inoculating the mixture with a starter culture, g) Fermenting the mixture until reaching a pH of less than 4.7 to obtain a fermented plant composition containing oil bodies, h) Optionally, heat-treating the fermented plant composition containing oil bodies. A second aspect of the invention proposes a fermented plant composition containing oil bodies which is obtainable or obtained by the process according to the first aspect of the invention. A third aspect of the invention proposes a fermented plant composition which has a pH of less than 4.7w.%, contains oil bodies, has oilseed proteins, has plant proteins different from oilseed proteins, and which has a total protein content of at least 0.5wt% and total fat content of at least 0.3wt%. It has been discovered that the process of the invention provides a fermented plant composition prepared from integral oilseeds and comprising oil bodies that retains a pleasant sensory profile, including good taste and texture, over the shelf life. In particular, the mixing of oilseed slurry with a plant protein material before homogenization, heat treatment and fermentation significantly improved the sensory of the resulting fermented plant composition. In particular, such a mixing step improves the stability of oil bodies and limits the appearance of rancid/oxidized notes and fishy smell in the fermented plant composition. These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the dry matter of the soaking water depending on the soaking time and temperature. Missing data points were not tested. Figure 2 shows the soaking water obtained after soaking whole flax seeds for 30 minutes at 100°C. Figure 3 shows the average particle size D(4,3) of raw or roasted flax seed slurries after each pass (recirculation) in a colloidal mill. Different letters mean significant differences (α= 0.05) on the measured variable within the sample (raw or roasted) between each pass. Figure 4 shows changes in the particle size distribution of raw flax seed slurry after 1 and 4 passes (recirculation) in a colloidal mill. Figure 5 shows pictures of the unfermented mixture of the reference yogurt analogue prepared without any protein isolate of example 3 just after homogenization and pasteurization (left: top view, right: side view). Figure 6 shows pictures of the unfermented mixture of the yogurt analogue prepared with faba protein isolate of example 3 just after homogenization and pasteurization (left: top view, right: side view). Figure 7 shows pictures of reference yogurt analogue prepared without any protein isolate (left) or yogurt analogue prepared with faba protein isolate (right) of example 3 after fermentation. Figure 8 shows a confocal Laser Scanning Microscopy image of product Abis from Example 5 (protein and fat stained). The circle designated as ob highlights an oil body comprising a fat core designated as f and surrounded by proteins designated by p. Figure 9 shows a confocal Laser Scanning Microscopy image of product Abis from Example 5 (triglycerides and phospholipids stained). The circle designated as ob highlights an oil body comprising a triglyceride core designated as t and surrounded by phospholipids designated by pl. DETAILED DESCRIPTION OF THE INVENTION As used in the specification, the words “comprise”, “comprising” and the like are to be construed in an inclusive sense, that is to say, in the sense of “including, but not limited to”, as opposed to an exclusive or exhaustive sense. As used in the specification, the word “about” should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each whole integer within the range. As used in the specification, the singular forms “a”, “an”, and “the” include plural referents unless the context clearly dictates otherwise. As used herein, “about” is understood to refer to numbers in a range of numerals. In one embodiment, “about” refers to a range of -30% to +30% of the referenced number. In one embodiment, “about” refers to a range of -20% to +20% of the referenced number. In one embodiment, “about” refers to a range of -10% to +10% of the referenced number. In one embodiment, “about” refers to a range of -5% to +5% of the referenced number. In one embodiment, “about” refers to a range of -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range. Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable. When a composition of product or ingredient is described herein in terms of wt% (weight percent), this means wt% of the total recipe of the related product or ingredient, unless indicated otherwise. For example, ingredient B comprises xwt% of component b means that ingredient B comprises x% of component b by weight of ingredient B. Likewise, product C comprises ywt% of ingredient B means that product C comprises y% of ingredient B by weight of product C. Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. As used herein, the term “fermented plant-based dairy analogue” refers to a fermented edible food product which comprises ingredients of plant origin, which is free from dairy and which mimics the texture and the appearance of a fermented dairy product, such as yogurts. As used herein, the term “aqueous liquid” refers to a liquid comprising at least 50% of water. As used herein, the term “Mechanical disruption” as described herein can be, for example, grinding, micronisation, hammer milling, or colloidal milling. As used herein, the term “integral oilseed”, it is understood an oilseed which is intact and has not undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins. An integral oilseed comprises the germ and the endosperm, optionally the bran and the hull. Preferably, an integral oilseed comprises the germ, the endosperm, and the bran, and optionally the hull. More preferably, an integral oilseed comprises the germ, the endosperm, the bran, and the hull. In particular, an integral oilseed is not oilseed flour, oilseed protein concentrate and oilseed plant protein isolate. For avoidance of doubt, the term “integral oilseed” does not exclude an oilseed which has undergone a step of removal of bran and/or hull. As used herein, the term “plant flour” refers to a plant composition comprising a plant protein content from 5% to 49.9% proteins. As used herein, the term “plant protein concentrate” refers to a plant composition comprising a plant protein content from 50% to 79.9%. As used herein, the term “plant protein isolate” refers to a plant composition comprising a plant protein content from 80.0% to 99.0%. In a first aspect, the invention relates to a process for preparing a fermented plant composition containing oil bodies. In a preferred embodiment, the fermented plant composition is a fermented plant- based dairy analogue. The fermented plant-based dairy analogue may be a plant-based yogurt analogue, a plant-based kefir analogue, a plant-based fermented milk analogue, a plant-based fresh cheese analogue, a plant-based sour cream analogue, a plant-based spreadable cheese analogue, a plant-based skyr analogue, a plant-based quark analogue or a combination thereof. More preferably, the fermented plant-based dairy analogue is a plant-based yogurt analogue. The fermented plant composition may be chilled or shelf-stable. By “chilled”, it is understood a fermented plant composition which has a shelf-life of several days when stored under chilled conditions. The term “chilled conditions” refers to temperatures ranging from 2°C to 14°C, preferably from 2°C to 10°C, more preferably from 4°C to 8°C. In particular, a chilled fermented plant composition has a shelf-life of at least 25 days, preferably of at least 30 days when stored under chilled conditions. These storage temperatures relate to the storage of the composition before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the composition under the same chilled conditions until consumption, for example in a refrigerator. By “shelf-stable”, it is understood a fermented plant composition which has a shelf-life of several months when stored under ambient conditions. This also generally applies when it is stored under chilled conditions. The term “ambient conditions” refers to temperatures ranging from 15°C to 25° C, preferably from 20°C to 22°C. Especially, a shelf-stable fermented plant composition has a shelf-life of at least 3 months, preferably of at least 6 months when stored under ambient conditions. These storage temperatures relate to the storage of the composition before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the composition under the same ambient conditions until consumption, for example in a shelf at room temperature. In a preferred embodiment, the fermented plant composition is free from soy and/or nut. The process comprises a step a) of soaking at least one integral oilseed comprising oil bodies, in an aqueous liquid to form a suspension. The use of integral oilseeds instead of refined ingredients, e.g. seed protein concentrate, allows to retain the major part of the components of the seeds, including the oil bodies. The aqueous liquid may be a buffer, in particular an alkaline buffer. For example, alkaline buffer may be a phosphate buffer or Na2CO3 buffer, for example Na2CO3 buffer of about 0.05M. Alternatively, the aqueous liquid may be water. Preferably, the aqueous liquid is water. In a preferred embodiment, the step a) of soaking is performed at 40-110°C, preferably 45-90°C, more preferably 45-70°C, even more preferably 45-65°C, even more preferably 45- 60°C, even more preferably 50-55°C, most preferably at 50°C for at least 5 minutes, preferably at least 8, most preferably for at least 10 minutes. The soaking conditions contribute to enhance the viscosity of the fermented plant composition and contribute to soften the hull of the integral oilseed. These soaking conditions ultimately contribute to the good processability of the suspension, including during milling step and contribute to the good sensory properties of the final fermented plant composition. The step a) of soaking lasts at most 1 hour. The soaking time should not be too long to avoid development of excessive viscosity which renders the processability of the suspension difficult over the process, including during milling step and that adversely affects the sensory of the final fermented plant composition. This is the case for integral oilseeds comprising mucilage, such as flax seed. In particular, the step a) of soaking preferably lasts at most 30 minutes, preferably at most 20 minutes, most preferably at most 15 minutes. For example, the step a) of soaking lasts 10 minutes. The weight ratio of integral oilseed to aqueous liquid may be of 1:2 to 1:20, preferably 1:2 to 1:15, more preferably 1:2 to 1:10, most preferably 1:2 to 1:5. In an embodiment, the integral oilseed comprises mucilage and/or hull. In a preferred embodiment, the integral oilseed is originated from the plant source selected from the list consisting of chia, flax, sunflower, sesame, watermelon, egusi, rapeseed, and combination thereof. Preferably, the integral oilseed is originated from the plant source selected from the list consisting of chia, flax and combination thereof. More preferably, the integral oilseed is integral flax seed. In particular, the integral flax seed may comprise mucilage and/or hull. Typically, the integral oilseed has a protein content between 13 and 30%. For example, chia may have a protein content from 15 to 24%, flax may have a protein content from 20 to 30%. Typically, the integral oilseed has a carbohydrate content between 8 and 27%. For example, chia may have a carbohydrate content from 25 to 41%, and flax may have a carbohydrate content from 25 to 28%. Flax is an annual plant. Flax seeds occur in two main varietal colors: brown or yellow. Most of these varieties have similar nutritional characteristics. Flax is rich in omega-3 and other nutrients. It is a source of lignin, protein, and fibers. The flax may have a sugar content of about 1,55 g/100g, a fat content about 37 g/100g, an omega-3 content about 16%, an omega-6 content about 4,3%, and a saturated fat content about 3,2 g/100g. Chia, Salvia hispanica L., is an annual plant grown commercially for its seed, a food rich in omega-3 fatty acids. Chia genotype are numerous but mainly two varieties exist: black chia and white chia. Their composition can differ (32% oil for Tzotzol (black chia), 27% oil for Iztac II (white chia)). The fat content may be 30-34 g/100g. The omega-3 content may be about 17%. The omega-6 content may be about 5%. The saturated fat content may be about 3,3 g/100g. In an embodiment, the integral oilseed may be dehulled integral oilseed and/or integral oilseed with hull. In a further embodiment, the integral oilseed may be roasted or unroasted. In a preferred embodiment, the integral oilseed is unroasted, i.e. raw. Indeed, it has been found that unroasted integral oilseeds are easier to process than roasted integral oilseeds upon mechanical disruption. In some embodiment, the integral oilseed is not fried and/or cooked, for example above 80°C, preferably above 100°C, more preferably above 120°C, even more preferably above 150°C. This limits fat oxidation phenomena that may appear during frying and/or cooking and which are undesirable. The integral oilseed is source of omega-3 and/or omega-6. The omega-3 content of the integral oilseed is preferably between 10 and 60% of its oil content. Typically, the omega-6 content of the integral oilseed is between 15 and 65% of its oil content. In some embodiments, the total omega-3 and omega-6 content of the integral oilseed is between 10 and 60% of its total oil content. The process further comprises the step b) of mechanically disrupting the suspension to form a slurry. The mechanical disruption step reduces the particle size of the suspension. After step b), the obtained slurry has a D(4,3) particle size of 100-500 microns, preferably 150-300 microns. The targeted particle size is key. It ensures to preserve oil bodies upon the mechanical process while retaining a satisfactory texture. At lower particle size, the oil body structure may be disintegrated. In a preferred embodiment, the mechanical disruption of the suspension in step b) is performed by wet milling. More preferably, the wet milling is performed via stone milling, hammer milling or colloidal milling, preferably colloidal milling. It has been observed that the integrity of oil bodies is substantially preserved when the mechanical disruption is performed by wet milling at the targeted particle size. In addition, wet milling at the targeted particle size contributes to improve the texture of the fermented plant composition by providing a composition which is homogenous with minimized grittiness. In a preferred embodiment, the suspension is processed by wet milling with recirculation. In particular, the suspension is processed by wet milling with 1 to 5 passes, preferably 2 to 4 passes, more preferably 4 passes into the wet milling device. It has been observed that the increase in the number of passes in the wet milling device substantially decreases the particle size of the resulting slurry. In particular, four passes in the wet milling device appear as advantageous to provide lowest particle size. The texture of the fermented plant composition is thus improved. In some embodiments, the wet milling step is performed with a milling gap size of 0.5 to 0.05 mm. The milling gap size may be reduced at each pass in the wet milling device. In an embodiment, the wet milling is different from high shear mixing. Indeed, high shear mixing alone does not provide satisfactory milling and may result in unpleasant heterogenous and gritty texture with coarse particle. For example, the high-shear mixing may be performed by using Ultra-Turrax® T 25, Polytron homogenizer, Stephan mixer. In particular, high-shear mixing may be performed at a rotation speed of at least 700 rpm, preferably at least 700 rpm to 24000 rpm, more preferably 700 rpm to 20000 rpm, more preferably 700rpm to 10000rpm, most preferably 700 rpm to 5000rpm. In an embodiment, the wet milling step may be preceded by high-shear mixing. For example, the high-shear mixing may be performed by using Ultra-Turrax® T 25, Polytron homogenizer, Stephan mixer. In particular, high-shear mixing may be performed at a rotation speed of at least 700 rpm, preferably at least 700 rpm to 24000 rpm, more preferably 700 rpm to 20000 rpm, more preferably 700rpm to 10000rpm, most preferably 700 rpm to 5000rpm. In an embodiment, the wet milling step may be performed at a temperature of 35- 60°C. This temperature range improves the processability of the integral oilseeds. The process further comprises a step c) of mixing the slurry with a plant protein material to form a mixture. The weight ratio of integral oilseed and plant protein material to aqueous liquid in the mixture may be of 1:2 to 1:20, preferably 1:2 to 1:15, more preferably 1:2 to 1:10, most preferably 1:2 to 1:8. In addition, the integral oilseed and the plant protein material are present in the suspension in a ratio of about 50:50 to 95:5, preferably 80:20 to 95:5 dry weight. In an embodiment, the plant protein material may be ground whole plant, plant flour, plant protein concentrate, plant protein isolate or a mixture thereof. Preferably, the plant protein material may be plant flour, plant protein concentrate, plant protein isolate or a mixture thereof. By “whole plant”, it is understood plant which is integral. By “integral”, it is understood that the plant is intact and has not undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins. For example, whole lentil is a whole plant. A “ground whole plant” is a whole plant which has undergone mechanical disruption but without undergoing any step of fractionation to remove fibers, carbohydrates and/or proteins. In a preferred embodiment, the plant protein material is originated from the plant source selected from cereal, legume and combination thereof. The cereal may be selected from the list consisting of rice, rye, millet, oat, wheat, spelt, barley, corn, quinoa, buckwheat and mixtures thereof. Preferably, the cereal is oat, rice or a mixture thereof. The legume may be selected from the list consisting of faba, pea, chickpea, lentil, flageolet, mung bean, kidney, black, white beans and mixtures thereof. Preferably, the legume is faba, pea or a mixture thereof. An enhanced oil bodies stability, an enhanced final product stability (e.g. absence of syneresis) and an enhanced sensory, including good texture and texture, are obtained when plant protein isolate or concentrate is combined with plant flour. Hence, in a preferred embodiment, the plant protein material is a combination of plant protein isolate or plant protein concentrate with a plant flour. More preferably, the plant protein material is a combination of plant protein isolate with a plant flour. The plant flour is originated from cereal. The plant protein isolate or plant protein concentrate is originated from legume. The cereal may be selected from the list consisting of rice, rye, millet, oat, wheat, spelt, barley, corn, quinoa, buckwheat, or mixtures thereof. Preferably, the cereal is oat, rice, or a mixture thereof. The legume may be selected from the list consisting of faba, pea, chickpea, lentil, flageolet, mung bean, kidney, black, white beans, or mixtures thereof. Preferably, the legume is faba, pea or a mixture thereof. Typically, the plant protein material has a protein content between 5 and 99wt%, in preferably between 10 to 90wt%, more preferably 60 to 90wt% proteins. Typically, the plant protein material has a carbohydrate content between 0.5 and 35%, in particular between 16 and 35%. In an embodiment, the integral oilseed and the plant protein material are derived from different plant sources. In other words, the plant protein material is different from the integral oilseed. As the integral oilseed, the plant protein material may also be source of omega-3. The omega-3 content of the plant protein material is preferably between 10 and 60% of its oil content. The slurry may be optionally further mixed in step c) with additional ingredients. Examples of additional ingredients include sugar, sweetening agent, fibers, minerals, vitamins, flavouring agents, buffering agent, salt, hydrocolloids, color, prebiotics, or a combination thereof. In some embodiments, the slurry may be mixed with fermentable sugar, in particular sucrose, after step b) and before step d) to facilitate the fermentation step. It has been shown that the addition of plant protein material allows to maintain the stability and the integrity of oil bodies over the process, including over subsequent steps of homogenization, fermentation, and heat treatment. It is believed that the proteins of the plant protein material allow oil bodies stabilization over the process. The polysaccharides and the antioxidants (if any) of the plant protein material may also contribute to oil bodies stabilization. The process further may comprise between step c) and d), a step of adjusting the pH of the mixture at a pH between 6.5 to 7.5. This may be done by adding an alkaline agent, such as sodium hydroxide, and/or acidifying agent, such as hydrochloric acid or organic acids (e.g. citric acid, ascorbic acid, lactic acid etc…), until reaching the targeted pH. This step contributes to maintain the heat-stability of plant proteins over the subsequent steps and keep a slurry with liquid flowing consistency so that it can be processed easily in the subsequent steps. The process further comprises a step d) of homogenizing the mixture. The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C. Without wishing to be bound by theory, it is believed that the homogenization step contributes to functionalize the plant proteins. In particular, the homogenization step contributes to the obtaining of a satisfactory texture resulting from the coagulation of plant proteins through fermentation. The process further comprises a step e) of heat-treating the mixture. For example, the heat treatment may be carried out in an indirect manner by means of a heat-plate exchanger. As a variant, it is possible to carry it out in a jacketed holding unit or direct steam injection. In a preferred embodiment, the mixture is heat-treated at a temperature of 80°C to 100° for 30 seconds to 10 minutes. More preferably, the mixture is heat-treated at a temperature of 85°C to 95°C for 1 minute to 10 minutes. Without wishing to be bound by theory, it is believed that the heat treatment step appears to reinforce the oil body-protein-polysaccharide complexes and improves the stability of oil bodies. Moreover, it is believed that this heat treatment also contributes to functionalization of the plant proteins. In particular, the heat treatment step participates to a certain extent in enhancing the gelling properties of plant proteins upon fermentation. In an embodiment, the mixture is further homogenized after step e) and before step f). The application of a second homogenization step enhances the texture, including the mouthfeel of the final fermented plant composition. The homogenization and temperature conditions provided for step d) of homogenization also apply for this second homogenization step. The process further comprises a step f) of inoculating the mixture with a starter culture. The starter culture may comprise bacteria and/or yeast. In particular, the starter culture may comprise at least one lactic acid-producing bacteria. Especially, the at least one lactic acid-producing bacteria is selected from the group consisting of: Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Bifidobacterium, Carnobacterium, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, Weissella, and a combination thereof, preferably selected from the group consisting of Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Lactococcus, Streptococcus, Bifidobacterium and a combination thereof. More specifically, the starter culture may include for example one or more of the following lactic acid-producing bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Lactobacillus johnsonii, Lactiplantibacillus plantarum, Lactobacillus sporogenes (or bacillus coagulans), Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, strains from the genus Bifidobacterium and mixtures thereof. In an embodiment, the starter culture may further comprise, in addition to the lactic acid-producing bacteria, at least one yeast and/or at least one acetic acid-producing bacteria. Preferably, the yeast may be selected from the group consisting of Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces Kluyveromyces or a combination thereof. More preferably, the yeast may be selected from the list consisting of Saccharomyces, Kluyveromyces or a combination thereof. Preferably, the acetic acid- producing bacteria may be selected from the group consisting of Acetobacter and Gluconacetobacter. These strains, in addition to lactic acid-producing strain, are for example used to produce dairy kefirs. Hence, by using these strains, the fermented plant composition of the invention may, for example, further mimic standard dairy kefirs. In a more preferred, the starter culture only consists of one or more lactic acid- producing bacteria. Preferably, the starter culture consists of one or more thermophilic lactic acid bacteria strains. The term “thermophilic lactic starter acid bacteria strains” refers to lactic acid bacteria strains having an optimal growth at a temperature between 36°C and 45°C. More preferably, the starter culture is selected among the list consisting of: Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus johnsonii, Lactiplantibacillus plantarum, Bifidobacterium species and a combination thereof. Most preferably, the starter consists of a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are the two staple strains that are used in standard dairy yogurts. By using these bacterial strains, the fermented plant composition may mimic standard dairy yogurts. The process further comprises a step g) of fermenting the mixture until reaching a pH of less than 4.7, preferably from 3.0 to 4.7, more preferably from 3.5 to 4.7 to obtain a fermented plant composition containing oil bodies. The fermentation contributes to provide a thickened texture as the progressive acidification resulting from fermentation leads to controlled coagulation of plant proteins that form a gel, and so increase the texture. The fermentation generates an acidic pH which tends to destabilize the structure of oil bodies. It has been discovered that the process involving a step of mixing of the oilseed slurry with plant protein material, is able to preserve the integrity of the oil bodies even after fermentation. In a further embodiment, the fermentation step is performed at the temperature of optimal growth of the starter culture. The temperature of optimal growth of the starter culture may be easily determined by the person skilled in the art. For example, the fermentation step is performed at temperature from 15°C and 45°C. More preferably, the fermentation step is performed at a temperature from 20°C to 45°C or from 25°C to 45°C. Most preferably, the fermentation step is performed from 36°C to 45°C. When the starter culture comprises yeast, the fermentation step may be performed between 15°C and 30°C, preferably between 20°C and 25°C. The process of the invention may comprise an optional second heat treatment after the fermentation step to extend the shelf life of the fermented plant composition to several months. Especially, the process comprises an optional step h) of heat treating the fermented plant composition containing oil bodies. Preferably, the heat treatment is performed at a temperature of 75°C to 135°C, preferably 75°C to 125°C for 3 seconds to 90 seconds. More preferably, the heat treatment is performed at a temperature from 80°C to 135°C, preferably 80°C to 125°C, for 3 seconds to 90 seconds. Preferably, the process comprises a step of smoothing the fermented plant composition after step g). The smoothing step may be performed with a rotor stator smoothing device as described in EP1986501 A1. Moreover, the smoothing step may be performed with a Ytron smoothing device at a rotation speed of from 20Hz to 60Hz, preferably from 20Hz to 40Hz, most preferably from 25Hz to 35Hz. The smoothing step enables to smooth and homogenize the gel obtained after fermentation into a homogenous fluid having no or limited grainy texture. Especially, the smoothing device shall minimize the loss of viscosity that is subsequent to smoothing step. Hence, a fluid with a satisfactory texture, especially viscosity and mouthfeel, is obtained. The smoothing step is preferably before the heat treatment step h), if any. In an embodiment, the process does not comprise any step of filtration and centrifugation. Most components, including nutrients such as fibers of the integral oilseed and plant protein material are retained in the fermented plant composition. The nutritional value of the fermented plant composition is therefore enhanced and limited or no waste is generated over the process. The process of the invention provides a fermented plant composition prepared from integral oilseeds with pleasant sensory, including pleasant taste and texture. It has been discovered that the process of the invention preserves the integrity of oil bodies of the seeds despite the consecutive mechanical treatment (e.g. homogenization), heat treatment and fermentation that are key to provide an optimized sensory in fermented plant compositions. The use of plant protein material is key for oil bodies stabilization. The process of the invention provides a fermented plant composition with oil bodies which are stable, thus limiting fat oxidation. The taste of the final fermented plant composition is improved. The fermented plant composition obtained by the process of the invention is a source of healthy fat, such as omega-3 and/or omega-6 fatty acids while keeping a good sensory profile over shelf life. In particular, no rancid notes or fishy smell are perceived over the shelf life. In some embodiment, the process of the invention does not comprise any step of addition of at least one enzyme, and so does not comprise any step of enzymatic treatment. Examples of enzyme include starch-degrading enzyme (e.g. amylase), protein-degrading enzyme (e.g. peptidase, protease etc.), fiber-degrading enzyme (e.g. beta-glucanase etc.), protein-crosslinking enzyme (e.g. transglutaminase), fat-degrading enzyme (e.g. lipase) and combination thereof. In a second aspect, the invention relates to a fermented plant composition containing oil bodies which is obtainable or obtained by the process of the first aspect of the invention. The fermented plant composition is a fermented plant composition as provided in the first aspect of the invention, and vice versa. The fermented plant composition comprises oilseed material and plant protein material. The plant protein material may be plant protein material as provided in the first aspect of the invention. In an embodiment, the fermented plant composition comprises integral oilseed which are ground as oilseed material. In particular, the fermented plant composition does not comprise integral oilseeds, i.e. integral oilseeds which are intact, as oilseed material. In an embodiment, the fermented plant composition does not comprise any solid inclusions. The oilseed material may be originated from the same plant source as the integral oilseed as provided in the first aspect of the invention. The oilseed material is preferably flax seed material. The fermented plant composition contains oil bodies. In particular, the average D(3,2) particle size of the oil bodies in the fermented plant composition is between 0.5 µm to 26 µm, preferably between 4 µm to 26 µm measured using static light scattering. Preferably, the static light scattering is measured using a Mastersizer 3000. The size of all particles in the solution is measured. The fermented plant composition has a pH of less than 4.7, preferably from 3.0 to 4.7, more preferably from 3.5 to 4.7. The fermented plant composition has a total protein content of at least 0.5wt%, preferably 0.5 to 10wt%, more preferably 0.5 to 8.0wt%, even more preferably 1.8 to 8wt%, most preferably 2.0 to 5.0wt%. Preferably, the protein of the fermented plant composition consists only of plant proteins. The fermented plant composition comprises oilseed proteins and plant proteins different from oilseed proteins. Preferably, the plant proteins different from oilseed proteins are cereal proteins and/or legume proteins. The cereal may be a cereal as described in the first aspect of the invention. The legume may be a legume as described in the first aspect of the invention. The oilseed proteins may be proteins from oilseed originated from the same plant source as the integral oilseed as provided in the first aspect of the invention. The oilseed proteins are preferably flax seed proteins. The fermented plant composition has a total fat content of at least 0.3wt%, preferably 0.3wt% to 10wt%, more preferably 0.3 to 7.5wt%, most preferably 1 to 6wt%. Preferably, the fat of the fermented plant composition consists only of plant fat. The fermented plant composition has an omega-3 content of at least 0.1wt%, preferably 0.15 to 2wt%, more preferably 0.3 to 1wt%, most preferably 0.3 to 0.5wt%. The fermented plant composition has an omega-6 content of at least 0.08wt%, preferably 0.08 to 5wt%, more preferably 0.08wt% to 2wt%, most preferably 0.08wt% to 1.5wt%. In a preferred embodiment, the fermented plant composition is free from soy and/or nut. In an embodiment, the oilseed material and the plant protein material are present in the fermented plant composition in a weight ratio of about 50:50 to 95:5. In some embodiment, the fermented plant composition is free from any enzymes. Examples of enzyme are provided in the first aspect of the invention. The fermented plant composition may comprise a starter culture as disclosed in the first aspect of the invention. In a third aspect of the invention, the invention relates to fermented plant composition which has a pH of less than 4.7w.%, contains oil bodies, has oilseed proteins, has plant proteins different from oilseed proteins and which has a total protein content of at least 0.5wt%. The features of the fermented plant composition of the second aspect of the invention applies to the fermented plant composition according to the third aspect of the invention. Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the process of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined. Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples. EXAMPLES Example 1: Influence of soaking time and temperature on mucilage release Mucilage release tests Whole flax seeds, including hull, were used raw (seeds without any prior heat treatment). They were soaked at a concentration of 8wt% in water at different time and temperatures. The dry matter of the soaking water was measured to assess the degree of mucilage release. Hull hardness evaluation After soaking step, the hardness of the hull of the whole flax seeds was assessed upon touch and by trying to cut them with a knife. The whole flax seeds with a hull which remains too hard (i.e. not soft) were noted as “Not ok”, and the whole flax seeds with a hull which has satisfactory hardness (i.e. with acceptable softness) were noted as “ok”. Results The results are shown in Figures 1-2. Figure 1 shows the mucilage release into the soaking water via dry matter quantification. The highest mucilage release was observed when the seeds were cooked at 100°C for 30 min (1.36%), whereas the mucilage release for the same soaking time at 25°C was less than 0.1%. At the same time, the viscosity of the soaking water increased greatly with the combination of high-temperature and longer time. Even if soaking time impacts the mucilage release, it can be observed that soaking temperature has more influence on the release of mucilage from flax seeds than soaking time. Moreover, the soaking step is key to soften the outer layer of the flax seed for better milling. Indeed, an outer layer which is too hard would be very difficult to process, for example through milling and will provide undesired heterogenous texture, including texture with grittiness. In particular, the softness of the outer layer was assessed at the different soaking times and temperatures. The results are shown in table A. Table A It can be observed that when soaking is performed at temperatures around ambient temperature, such as 20°C, and whatever the soaking time, the hull remains too hard while at higher temperatures such as 50°C, 60°C and 100°C, the hull is sufficiently soft. These data suggest that flax seeds soaked at temperatures around ambient temperature (i.e. around 20°C) are not satisfactory. Indeed, their hard hull may result in sensory/processability challenges during further processing of the suspension. The mucilage is composed of water-soluble heterogeneous polysaccharides with key techno-functionalities, such as viscosity development, which can contribute to the texture and stability of the fermented plant composition. These polysaccharides may also adversely impact the milling process of the suspension to form the slurry (highly viscous suspension = less milling efficiency). In particular, important release of mucilage can provide very viscous and slimy composition, in particular upon cooling, that cannot be milled or hardly milled. Moreover, important release of mucilage may also induce very viscous textures that can clogged machines during industrial processing. Therefore, the release of mucilage should be controlled to avoid excessive release of such a mucilage for processability reasons. Based on the results (figure 1), for good processability, it is preferred to opt for lower temperatures, preferably 50°C or below as the mucilage release remains acceptable. At this level of mucilage release, it is expected good rheological properties and good processability. Temperatures around 50°C are preferred compared to temperatures around 20°C as they provide both: 1) satisfactory release of mucilage (cf. figure 1) and 2) a soft hull (cf. table A). If higher temperatures are considered such as 80°C or 100°C, it is preferred to select a limited soaking time, such as 10 minutes, where the release of the mucilage remains limited. However, at such higher temperatures, the processability of flax seeds may be challenging even with limited soaking time. Indeed, even if the mucilage release is limited at low soaking time, the content of mucilage remains significant and may induce high viscosity and processability issues. For example, if high temperature such as 100°C is considered, a soaking time of 30 minutes or higher would not be advantageous as too much mucilage is released leading to excessive viscosity increase of the suspension (cf. Figure 2). This would negatively affect the processability of the suspension. These challenges would apply, to lower extent but still significantly, to soaking steps performed with lower soaking time at 100°C or at 80°C. Example 2: Impact of roasting and number of passes in milling device on particle size of the slurries Manufacturing process 1) Pre-treatment of the flax seed Whole flax seeds were used raw (seeds without any prior heat treatment) or were roasted at 150°C for 10 minutes in a convection oven. 2) Preparation of the flax seed suspension Whole flax seeds were added to water and soaked in said water at a concentration of 8g seeds for 92g water. The soaking of the whole flax seeds was performed at 50°C for 30 min in an Ystral mixer (no mixing/milling in this step). The suspensions were then cooled down. Once the suspensions were cooled down, a pre-milling of the suspensions in the above-mentioned equipment was conducted. 3) Production of a flax seed slurry using raw or roasted grains The raw or roasted flax seed suspensions were transferred to the feeding tank of a colloidal mill (Fryma MZ 110/B, FrymaKoruma AG, Switzerland). The raw or roasted flax seed suspensions were wet milled at 40°C using 1, 2, 3 or 4 passes in the colloidal mill to obtain raw or roasted flax seed slurries. Particle size measurement of the slurries The average particle size (D[4,3]) of the raw or roasted flax seed slurries obtained after 1, 2, 3, 4 passes in the colloidal mill was measured with a Mastersizer 3000. The particle size distribution was also measured with a Mastersizer 3000 for the raw flax seed slurries obtained after 1 or 4 passes in the colloidal mill. Results The results are shown in Figures 3-4. It is observed that a small particle size is obtained by using wet milling, in particular colloidal milling. The smallest average particle size is obtained after 4 passes in the colloidal mill. Above 4 passes, no substantial change is further observed (data not shown in figure 3). In addition, the smallest particle size is obtained for raw flax seed versus roasted flax seed. Hence, it appears that the lowest particle size is obtained with 4 passes and for raw flax seed. Having a particle size as small as possible in slurry is key to obtain a yogurt analogue with improved sensory, in particular improved texture. Example 3: Preparation of plant-based yogurt analogues with or without plant protein material Manufacturing process The plant-based yogurt analogues were prepared in a Thermomix® device as follows: 2% sugar, 2.5% faba protein isolate (86% proteins), and 0.5% calcium phosphate were dissolved in softened water with continued mixing at speed 3 until full dispersion. The temperature was then raised to 60°C, with continued stirring for 10 min. The roasted flax seed slurry obtained in example 1 after 4 passes in a colloidal mill was then added to the mixture. The resulting mixture, hereinafter the flax seed slurry, was then homogenized at 200 bars in a table-top homogenizer GEA Panda 2000 (GEA Group, Aktiengesellschaft, Switzerland). After homogenization, the flax seed slurry was pasteurized at 90 ± 2 °C for 10 min then cooled down to ~ 40°C in a blast-cooler. The cooled slurry was inoculated with starter culture A comprising Streptococcus thermophilus. The slurry inoculated with stater culture A was fermented in plastic pots (~100 g) at 42°C to form plant-based yogurt analogue. The fermentation was stopped at pH 4.6 ± 0.05 by immediately cooling them down to 8°C in a blast-cooler. The plant-based yogurt analogue was stored at 8°C. A reference plant-based yogurt analogue was prepared as above but without any faba protein isolate. Results The results are shown in Figures 5-7. The reference plant-based yogurt analogue prepared without faba protein isolate is not stable over the process. The unfermented mixture of reference plant-based yogurt analogue exhibits strong phase separation and exhibits fishy smell just after homogenization and pasteurization (Figure 5). Conversely, the unfermented mixture of the plant-based yogurt analogue (prepared with faba protein isolate) does not exhibit any phase separation and has homogenous texture (Figure 6). After fermentation, the reference plant-based yogurt analogue also exhibits significant separation of phase, in particular syneresis compared to the plant-based yogurt analogue prepared with faba protein isolate which exhibits lower phase separation (Figure 7). The plant-based yogurt analogue prepared with faba protein isolate has lower separation of phase compared to reference but still exhibits separation of phase, which is undesirable. Hence, the texture of the plant-based yogurt analogue can still be improved. In addition, the yogurt analogues were sniffed. The reference plant-based yogurt analogue exhibits fishy smell while the plant-based yogurt analogue prepared with faba protein isolate does not exhibit fishy smell. These results demonstrate that the addition of a plant protein material, such as faba protein isolate, is key to improve the stability and sensory of plant-based yogurt analogues prepared from integral oilseeds, in particular integral flax seeds. Example 4: Preparation of plant-based yogurt analogues from flax seed at kitchen scale (1.5- 2kg) and sensory/stability assessment Manufacturing process The plant-based yogurt analogues were prepared in a Thermomix® device as follows. 2% sugar, 2.5% pea protein isolate (80% proteins) or faba protein isolate (86% proteins), and 0.5% calcium phosphate were dissolved in softened water with continued mixing at speed 3 until full dispersion. Then, 5% of the wholegrain oat flour and 3% sunflower oil (optional ingredient) were further added with continued stirring for 10 min at room temperature to obtain a mixture. The temperature was then raised to 60°C, with continued stirring for 10 min. The raw flax seed slurry obtained in example 1 after 4 passes in a colloidal mill was then added to the mixture. The resulting mixture, hereinafter the flax seed slurry, was then homogenized at 200 bars in a table-top homogenizer GEA Panda 2000 (GEA Group, Aktiengesellschaft, Switzerland). After homogenization, the flax seed slurry was pasteurized at 90 ± 2 °C for 10 min then cooled down to ~ 40°C in a blast-cooler. The cooled slurry was inoculated with: - starter culture A comprising Streptococcus thermophilus, or, - starter culture B comprising Streptococcus thermophilus and Lactiplantibacillus plantarum. The slurries inoculated with the different stater cultures were fermented in plastic pots (~100 g) at 38 or 42°C to form plant-based yogurt analogues. The fermentation was stopped at pH 4.6 ± 0.05 by immediately cooling them down to 8°C in a blast-cooler. The plant-based yogurt analogues were stored at 8°C. Results The obtained plant-based yogurt analogues were assessed upon tasting, sniffing and visual inspection over the shelf-life. Whatever the starter culture used (starter culture A or B), the fermentation temperature (38 or 42°C), whatever the presence/absence of sunflower oil or whatever the protein source used (pea or faba protein isolate), the plant-based yogurt analogues (products A-E) obtained with the slurry of the invention exhibits good sensory properties over 30 days of storage. Upon visual inspection, the yogurt analogues have smooth texture and do not exhibit any syneresis, i.e. no liquid separation from the yogurt analogue matrix. The absence of syneresis compared to example 3 tends to suggest that the use of plant flour, in particular oat flour in addition to faba or pea protein isolate allows to provide enhanced texture and stability. Upon sniffing, the yogurt analogues do not have any fishy smell. Finally, upon tasting, the yogurt analogues have a good texture with limited grittiness and a good taste with no rancid note appearing up to 30 day of storage at 8°C. The results are summarized in table 1. The differentiating elements versus Product A are underlined in column 1 of table 1. This shows that the process is effective plant-based yogurt analogues from flax seed with improved sensory. In particular, the absence of rancid note and fishy smell suggests that the process also contributes to enhance the stability of the oil bodies. Table 1 Example 5: Preparation of plant-based yogurt analogues from flax seed at pilot plant scale (70-200kg) Manufacturing process All powdered ingredients (sugar, pea or faba protein isolate, oat flour, and calcium phosphate) were mixed and then added in a 200-l tank, containing the corresponding amount of water, with continuous mixing at moderate speed until full dispersion (about 20 min). The different ingredients are the same as in ingredient 2 and are present in the same proportion as in example 2. The pH of the mix was measured and adjusted to 6.6 – 6.8 with a solution of NaOH (30%). Then the sunflower oil (optional ingredient) was added to form a mixture, and the temperature of the mixture was raised and kept at 60°C for 10 min all while keeping a continuous mixing. In parallel, a raw flax seed slurry was prepared as in example 1 with 4 passes in a colloidal mill but the soaking step was performed at 90 for 10 min in a Stephan mixer equipped with direct steam injection, vacuum, and a cooling jacket (no mixing/milling in this step). The obtained raw flax seed slurry was added to the mixture. The resulting mixture, hereinafter the flax seed slurry, was then passed through a pasteurization line consisting of a homogenizer coupled to a plate heat exchanger heat treatment. The line was set to perform an upstream homogenization at 200 bars followed by a heat treatment at 94°C for 3 minutes then a cooling step to obtain the sample at the exit of the line at 40°C. The cooled flax seed slurry was collected in a tank and inoculated manually with the starter cultures of example 1. The inoculated sample was allowed to ferment in an incubator set at 38 or 42°C until reaching a pH of 4.6 +/- 0.05 (5 – 7 hours) to obtain plant-based yogurt analogues. Once the pH was reached, the plant-based yogurt analogues were passed through a smoothing line set at 1.5 – 3 bars pressure gate and a cooling temperature of 25°C. The smoothed plant-based yogurt analogues was then packed in plastic pots and sealed. Finally, the pots were cooled down and stored at 8°C. Results The obtained plant-based yogurt analogues were assessed upon tasting. Whatever the starter culture used (starter culture A or B), whatever the fermentation temperature (38 or 42°C), whatever the presence/absence of sunflower oil or whatever the protein source used (pea or faba protein isolate), the plant-based yogurt analogues (Abis-Ebis) obtained with the slurry of the invention exhibits good sensory properties over 30 days of storage at 8°C. Upon visual inspection, the yogurt analogues have smooth texture and do not exhibit any syneresis, i.e. no liquid separation from the yogurt analogue matrix. Upon sniffing, the yogurt analogues do not have any fishy smell. Finally upon tasting, the yogurt analogues have a good texture with limited grittiness and a good taste with no rancid note appearing after 30 day of storage at 8°C.. The results are summarized in table 2. The differentiating elements versus Product Abis are underlined in column 1 of table 2. This shows that the process is effective plant-based yogurt analogues from flax seed with improved sensory. In particular, the absence of rancid note and fishy smell suggests that the process also contributes to enhance the stability of the oil bodies. Table 2 Example 6: Microscopy analysis of plant-based yogurt analogues Confocal Laser Scanning Microscope (CLSM) The presence of oil bodies in the product Abis of example 5 was analysed with a Confocal Laser Scanning Microscope LSM 710 equipped with Airyscan (Zeiss). Two protocols were followed to observe the oil droplets, proteins, triglycerides, and phospholipids. Protocol 1: The plant-based yogurt analogue was placed on a glass slide pre-stained with a solution of Fast Green and Nile Red in polyvinyl pyrrolidone (PVP, 5% in ethanol). The acquisition parameters for this protocol were as follows: 633 nm (green) and 488 nm (red) excitation wavelength for respectively protein and lipids imaging. Protocol 2: 10 µl of Nile Red was perfectly mixed with 1 ml of the plant-based yogurt analogue then placed on a glass slide spacer with coverslip. The hypothesis was that the use of different wavelengths can allow to differentiate triglycerides from phospholipids. The acquisition parameters for this protocol were as follows: imaging at excitation wavelengths of 633 or 488 nm to identify phospholipids and triglycerides, respectively. Acquisition and image treatments were done using the Zen 2.1 software. Results The CLSM analyses indicate the presence of intact oil bodies in the plant-based yogurt analogue. The image obtained with protocol 1 (Figure 8) showed lipid droplets in the expected range for oil bodies and the protein layer surrounding such droplets. It can also be observed proteins accumulation at the surface of the oil bodies tending to suggest that proteins contribute to the stabilization of oil bodies. The image obtained with protocol 2 (Figure 9) indicates the presence of a triglyceride core and a potential layer of phospholipids. Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.