It is intended to provide a stable and safe edible material. By mixing a dehydrated edible fiber mass and an edible non-fiber material, an edible material, which is superior in shape retention properties to the dehydrated edible fiber mass and the edible non-fiber material, can be obtained. This edible material has a high stability and a high safety because of having a reinforced concrete-like structure wherein the edible fiber serves as the reinforcing steel while the edible non-fiber material serves as the concrete. A liquid oil such as EV olive oil, rapeseed oil, sesame oil or soybean oil can be easily and safely converted into a solid fat merely by adding from 2 to 3% of a popular food material that has been naturally and safely taken since early times. In producing the above edible material, no trans processing that has been warned as the dangerousness thereof by the governments and public corporations in Europe, USA and Canada is needed. Moreover, this edible material sustains a favorable hardness within a temperature range of from −20° C. to 200° C. without becoming too hard at low temperatures as margarine or melting at high temperatures. When put into the mouth, however, it quickly liquefies and tastes wonderful. Water may be added thereto, though it is not always necessary. It prevents butter or chocolate from melting even at +200° C. Furthermore, a convenient and tough edible plastic material can be obtained therefrom without needing water.