A hamburger-type food material suitable for stuffing with an edible stuffing comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by weight of egg white as dry weight, 0.2 to 9% by weight of alpha -starch as dry weight and 55 to 79% by weight of water based on the total weight of the raw material, and being substantially free from minced meat. A hamburger-type food containing an edible stuffing may be prepared by using this food material.
