PURPOSE: Fibrous or textured vegetable protein, egg white, edible oil and water are combined and emulsified with egg yolk to produce a food product of oil-in-water type emulsion which will give a soft texture by roasting.

CONSTITUTION: Starting materials consisting of 5W15wt% fibrous or textured vegetable protein, 5W10wt% egg white, 35W50wt% edible oil and 20W50wt% water are combined with 5W15wt% edd yolk and they are emulsified to produce a food product of oil-in-water type emulsion. The fibrous or textured vegetable protein is, e.g., fibrous or textured soybean protein or textured wheat protein. The egg white is, e.g., liquid egg white obtained by separating liquid yolk from liquid whole egg or by adding water to solid egg white. The edible oil is required to be liquid at normal temperature, e.g., soybean or cotton seed oil. These starting materials are kneaded together with egg yolk to give the food product of oil-in-water emulsion.