According to the present invention, a heat-coagulated protein processed food product is molded by continuously heat-coagulating, by means of an internal heating method, a mixture that contains protein, a lipid, and water and has fluidity, while causing the mixture to move through a cylindrical body having a heating part and a non-heating part continuing from the heating part. The heat-coagulated protein processed food product is cut by dynamic cutting using a cutting blade to produce a plurality of noodle-form bodies. The surfaces of the plurality of noodle-form bodies that have been cut adhere to each other along the longitudinal direction.
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