The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm 2 or more as measured after being dissolved in distilled water at 80°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 25°C for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 80°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours, and B: a gel strength (N/cm 2 ) as measured after being dissolved in distilled water at 25°C to prepare a 30 wt% aqueous solution of the dextrin, and then being allowed to stand at 5°C for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.