A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.