Reconstituted cereal-legume kernels

A reconstituted kernel composition, comprising:

• a cereal component present in an amount of from about 15 wt. % to about 60 wt. %, wherein
• the cereal component is one or more cereal flours;
• and
• a legume component;
• wherein the weight by weight ratio of the cereal component to legume component is in a range of from 15:80 to 50:50, and
• wherein the reconstituted kernel composition further comprises from about 20 wt. % to about 40 wt. % total water content, and
• wherein the reconstituted kernel composition comprises an amylose starch component, and
• wherein the cereal component, the legume component, and the amylose starch component are present in the weight by weight ratio of 15:80:1, and
• wherein the reconstituted kernel composition has an amylose content of from about 8 wt. % to about 50 wt. %,
• wherein the amylose content is sufficient to yield a reconstituted composition having a cooking performance index (CPI) of 1 to 5.