Vegetable based snack stick

A method for making an encased vegetable based jerky comprising the steps of:

• hydrating a textured long fiber vegetable protein;
• hydrating a textured short fiber vegetable protein;
• wherein the textured long fiber vegetable protein and the textured short fiber vegetable protein are hydrated with about 1 part of the vegetable protein to about 1.5 to about 4 parts water, wherein the water is 30° F. to 50° F., and wherein the water is mixed for about 20 to about 40 minutes;
• chopping, shredding, or shearing the textured long fiber vegetable protein, and wherein the textured short fiber vegetable textured proteins are not chopped, shredded, or sheared;
• mixing the textured short fiber vegetable protein and the chopped, shredded, or sheared textured long fiber vegetable protein to form a fibrous mass;
• hydrating a gel forming vegetable protein isolate to form a protein gel;
• mixing the protein gel with the fibrous mass to form a mixed mass, wherein the mixed mass forms a plurality of protein clusters dispersed in the vegetable based jerky;
• extruding the mixed mass into a casing to form a cased mass;
• cooking and drying the cased mass to form encased vegetable based jerky;
• and
• further including adding psyllium husk to the mixed mass and wherein the encased vegetable based jerky has from about 0.01 wt % to about 1.0 wt % psyllium husk.