A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.