Food product for chewing or swallowing difficulty

A crisp food product, comprising:

• a foamed matrix comprising dehydrated aquafaba including a protein and a starch, and one or more of xanthan gum, guar gum, locust bean gum, gum karaya, gum tragacanth, or gum arabic as a viscosity-increasing and foam-stabilizing component;
• a water-soluble fiber as a matrix-reinforcing component, the water-soluble fiber comprising one or more of hydroxypropylmethylcellulose, carboxymethylcellulose, or methylcellulose, the water-soluble fiber being configured to dissolve the crisp food product to a puree thick consistency in a human mouth;
• a protein source comprising a different protein than the protein of the dehydrated aquafaba;
• an incorporated starch comprising a different starch than the starch of the dehydrated aquafaba;
• and
• a fat source in a range of 7.5% to 30% by weight of a mixture from which the crisp food product is formed, wherein
• the crisp food product is a transitional food within an International Dysphagia Diet Standardisation Initiative (IDDSI) framework such that a 1.5 cm×1.5 cm sample of the crisp food product in the presence of one cubic centimeter of water for one minute disintegrates when thumb-blanching pressure is applied with a fork, and dissolves to level 4 puree consistency under the IDDSI framework.