Pseudo-loaf food compositions

A friable pseudo-loaf food composition comprising:

• meat analog chunks and gravy,
• the meat analog chunks are pieces of a meat emulsion comprising meat and at least one ingredient selected from the group consisting of wheat gluten, soy protein concentrate, soy protein isolate, egg albumin, nonfat dry milk, wheat flour, amaranth flour, bean flour, white rice flour, brown rice flour, buckwheat flour, chestnut flour, chickpea flour, potato flour, corn flour, nut flour grated from oily nuts, pea flour, peanut flour, rye flour, tapioca flour, and soy flour,
• the gravy comprising a thickener selected from the group consisting of a gum present in the gravy in an amount from about 0.5 to about 3.0% of the gravy by weight;
• a starch present in the gravy in an amount from about 2.0 to about 9.0% of the gravy by weight;
• and combinations thereof;
• and
• the food composition having a moisture content from about 60% to about 74% of the food composition by weight, wherein the friable pseudo-loaf food composition has a loaf-type structure that is maintained during and after removal from a can at ambient temperature and ambient pressure, the friable pseudo-loaf food composition does not have free gravy separate from the loaf-type structure, and the gravy in the friable pseudo-loaf food composition comprises 40% to 50% by weight of the combined weight of the meat analog chunks and the gravy.