Process for preparing an expanded soy product

A process for preparing an expanded soy product simulating meat in texture and having a reduced soy flavor, which comprises:

• blending a soy mixture comprising soy, from about 1 to about 50% semolina based on the combined weight of soy and semolina, water, and a sulfur compound in an amount sufficient to aid expansion;
• heating and mechanically working the soy mixture under pressure, the heating being sufficient in degree to cook the soy and raise the temperature to at least 250.degree. up to 320.degree. F;
• and
• extruding the soy mixture to effect expansion of the cooked soy mixture.