A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5%
moisture after treatment by way of
dehydration or
freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a
flavor vegetable and / or fruit between about 0-20% by weight, and additional
flavor ingredients between about 0-5% by weight. The process provides for
processing raw fruits and / or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and
drying the shape pulp to no more than 5% by weight of
moisture. The pulp food product composition can include
flavor enhancers, taste enhancers, medically effective agents, or the like.