Jerky products having a high proportion of meat are produced on a mass production basis. Meat which is at least substantially frozen is comminuted and then heated to a temperature of least about 140.degree. F. to at least partially denature protein of the meat. The cooked meat is then cooled to a temperature sufficiently low to solidify the fat which melted during the cooking step. A binding agent, most preferably a cold water soluble starch and guar gum, is admixed with the cooked meat to compensate for the loss of binding power resulting from denaturing of the protein during the cooking step. Mixing of the binding agent with the cooled, cooked meat and other ingredients such as seasonings and fillers is conducted to obtain a machinable meat-based dough. The meat-based dough may be sheeted or rotary molded to form pieces which may be baked and/or dried within a short period of time to obtain shelf stable products which are flexible and bendable without breaking and which exhibit the distinct texture and rough appearance of jerky.