The invention concerns a shelf stable water-based nutritious food product which comprises cooked and ground whole soy; and in which the product has no characteristic soy off-flavor and dry soy mouthfeel. The invention concerns further a shelf stable, emulsion-based nutritious food product which comprises cooked and ground whole plant seeds or cooked/uncooked, ground whole legumes, and sufficient endogeneous emulsifier from the plant seed to stabilise the emulsion. The plant seed is taken in the group consisting of sunflower seeds, rape seeds, palm kernels and peanuts or mixture thereof.