A textured whey protein product for use as a meat extender, meat analog, or snack food is prepared by thermoplastic extrusion of a composition containing whey protein and optionally an edible polysaccharide, such as cornstarch. Whey protein can also be mixed with other edible proteins in certain embodiments of the invention. Puffing of the extruded product results in an expanded snack food product. Methods of making the meat extender product and the snack food product are also shown.