Shredded whole-grain foods including ready-to-eat cereals and sweet and savory snacks such as corn chips are made from cooked, tempered, whole-cereal-grain particles that produce pelletized agglomerates. Cooked whole grains such as corn and other non- or low-gluten-containing grains have a tendency to become hard and rubbery during the cooling and tempering process. The whole-grain pellets have a soft, pliable texture that can be shredded into continuous net-like sheets on a mass production basis. The pelletizing may be at pressure ranging from approximately 200 to 600 psig, preferably from about 400 to about 500 psig. Controlling the pelletizing temperature may provide a pellet temperature of about 80 to 120° F, preferably from about 90 to about 110°F, upon exiting the pelletizer.
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