A method for producing a soy and corn dough mass is disclosed, the soy and corn dough mass comprising hydrated cracked corn and soy. The soy component of the soy and corn dough mass can be hydrated soy or non-hydrated soy. In one embodiment, both non-hydrated and hydrated soy can be part of the soy and corn dough mass. Tortillas and other traditional corn products can be made from the soy and corn dough mass.