A process for manufacturing dry, quickly rehydrating yet chewy particles, based on carbohydrates containing starch. Such particles may be prepared by making a dough comprising e.g. flour or semolina of rice, corn, or other source, protein, a raising agent, optionally fat or oil, and water, subjecting the dough to a first shaping step, heating the shaped dough, subjecting the heated dough to a second shaping step to prepare individual particles, drying the so obtained individual particles to a moisture content of 1-20%. The particles are suitable as chewy soup garnishing and/or as or in rehydratable snack food formulations.