The present invention relates to a functional fiber flour product for use in foods, beverages, nutritional products and dietary supplements. The invention includes a functional fiber flour product made from oilseeds and comprises soluble and insoluble dietary fibers, polyunsaturated fatty acids, monounsaturated fatty acids, protein, lignans, and low amounts of digestible carbohydrates and saturated fat. Properties of the present invention are useful in enhancing mixing, sheeting, extrusion, baking, frying and roasting characteristics of human food and beverage products and animal feed products without adversely affecting palatability or appearance attributes; properties also include considerable extended shelf life compared to prior art functional fiber products. The present invention also includes a process for making the functional fiber flour product using high pressure and high temperature mixing and extrusion equipment.