a high protein , shelf - stable , meat - containing snack product is provided which is in the form of a cellular , expanded extrudate which can be dried and flavored to yield nutritional snacks having excellent organoleptic properties . the final snack contains at least about 5 % by weight meat , and at least about 50 % by weight wheat . the invention also comprehends a fabrication method wherein an initial mixture containing at least about 15 % by weight meat and at least about 50 % by weight wheat flour are mixed and passed through an extruder under time and temperature conditions to yield an expanded , cellular extrudate having the general appearance of a bread stick .