How Is Textured Soy Protein Made？

 

Following a plant-based diet is anything but boring. In fact, if you recently transitioned to plant-based, chances are you're trying more foods (and recipes) than ever before. Knowing what foods to substitute in to create your favorite meals might seem challenging at first. However, once you figure out a few meat alternatives that you genuinely enjoy, making vegan and vegetarian versions of your favorite dishes becomes easy.

Choosing a meat substitute that satisfies your nutritional needs and flavor preferences is key to creating a recipe that you love. Instead of filling your plates with a meat substitute overflowing with artificial ingredients and preservatives, we recommend sticking to a more wholesome choice like textured soy protein. If you have ever wondered, “How is textured vegetable protein made?” you have come to the right place. Keep scrolling as the Bob's Red Mill food experts walk you through how textured soy protein is made and the many different ways you can use it.

What Is Textured Soy Protein?

As one of the first commercially available meat replacements for vegans and vegetarians, textured soy protein is made from a defatted soy flour mixture processed into various shaped pieces and then dehydrated. Dehydrated textured soy protein's long shelf life and versatility have made it a favorite amongst plant-based cooks. To cook with textured protein, it has to be rehydrated and used as a meat replacement in many dishes.

TVP or TSP?

Textured vegetable protein is a meat substitute known by many names. Commonly referred to by its initials, TVP, is also called by other names, including textured soy protein, soya chunks and soy meat—and you'll often find it listed on food labels under all of these names. Because soy is a high-allergen food, in the U.S., all food products that contain it, including textured vegetable protein, must state that they contain soy.

How Is Textured Soy Protein Made?


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