A good rule of thumb is that if you made it in your home from real ingredients it's probably much healthier than if some company did food science on it until it human testers said "yeah I'd love more of that one".

That's right, and exactly what I said. It's a good rule of thumb. It's not, however, a well defined scientific category. The reason the rule of thumb works is that if you cook something yourself from ingredients it's probably got more fiber, more vitamins, less sugar, and less fat, than the commercial alternative. Not because it has fewer processing steps done to it.