Supercritical fluid extruded food product

A supercritical fluid extruded food product comprising:

• a pregelatinized starch matrix permeability between 8.2×10−12 and 6.9×10−11 square meters;
• wherein the pregelatinized starch has, prior to extrusion, at least one of the following:
• an RVA Time to Peak of less than 100 seconds, when measured using the RVA Protocol at 20% solids;
• a Vane Viscosity at 80° C. of between 0.1 Pa-s and 10 Pa-s;
• or a log of shear storage modulus measured in Pa between 1.25 and 2.25 at a log of shear stress measured in Pa between 0 and 2.5.