This invention provides a substitute meat material that has no particular taste and can be readily controlled in terms of the protein amount and energy, and is therefore appropriate for use in food for kidney disease patients. This invention relates to a food composition, which is prepared with a mixture containing a konjac raw material in a hydrated and swollen state, water-insoluble dietary fibers in an amount corresponding to 4 to 40 parts by weight (dry weight base) relative to 1 part by weight (dry weight base) of glucomannan in the konjac raw material, and an alkaline coagulant.