TVPs

TVP, or textured vegetable protein, is a dry, defatted soy flour product that has been texturized to resemble meat in texture. It is produced in various forms, including granules, chunks, and fillets, and is commonly used as a meat substitute in vegetarian and vegan cooking. TVP is typically sold in its dry form and requires hydration before use, after which it can be seasoned and cooked to resemble ground or chopped meat.

The production process begins with soybeans from which oil has been removed to create defatted soy flour. The flour is then subjected to heat and pressure in extrusion equipment, which creates a fibrous, porous structure. The resulting product is dried and packaged for shelf-stable storage. Some TVP products may incorporate other plant proteins or spices to vary texture and flavor, but most are based on soy.

In cooking, TVP rehydrates quickly by soaking in hot water or broth, absorbing flavors along with moisture. It can be browned for texture and then used in dishes such as tacos, chili, spaghetti sauce, pasta bakes, or as a substitute for ground meat in various recipes. It offers a low-fat protein option and can be a cost-effective ingredient for large-scale production.

Nutrition-wise, TVP provides a high proportion of protein relative to its weight, typically around 50% or more on a dry basis, with low fat content and carbohydrates primarily from starch. It is inherently soy-based, so individuals with soy allergies or sensitivities should avoid it. TVP is generally gluten-free if produced with soy flour alone, but cross-contamination with gluten-containing ingredients can occur in processing facilities. Proper storage in a cool, dry place helps maintain its shelf life.