Flaked food material containing soy isolates

The present invention provides flaked food material products including from about 10 to about 95% by weight of a cereal flour, from about 2 to about 20% by weight of water, and from about 5 to about 50% by weight of a soy protein. In preferred embodiments, the soy protein isolate is at least partially hydrolyzed soy protein in which the soy protein is hydrolyzed either during isolation or subsequent to isolation in further processing of the soy protein isolate. In alternate embodiments, the preferred soy protein isolate will have a viscosity of less than 800, preferably less than 400 CPS at 25° C. at a shear rate of ten seconds on a Brookfield viscosity meter when the concentration of the soy protein isolate in de-ionized water is at least about 8%, preferably about 10%, more preferably about 12% and most preferably about 14%. Oat containing clusters and granola bars containing such flaked food material are also provided.