Textured vegetable protein

Textured vegetable protein (TVP), also called textured or texturised soy protein, is a dehydrated food product made from protein-rich plant material, most commonly defatted soy flour.

Textured vegetable protein (TVP), also called textured or texturised soy protein, is a dehydrated food product made from protein-rich plant material, most commonly defatted soy flour. It is used as a meat analogue or meat extender because it has a fibrous texture and readily absorbs flavours during cooking. In Canada, TVP is widely available as a plant-based protein used in vegetarian, vegan, and budget-conscious cooking.

Definition and composition

Textured vegetable protein is a processed plant-protein food made by texturising flour-like protein sources into pieces with structural integrity. Soy protein, particularly defatted soy flour, is the most common base, but other edible protein sources can also be used.

Production and texture

The protein material is processed, often by extrusion, to create a fibrous, chewy texture that resembles meat. This process also improves water-binding and makes the product suitable for rehydration and cooking. The resulting product is typically dried and requires hydration or cooking before use.

Uses in food

TVP is used in vegetarian, vegan, and lower-cost meat products as a substitute or extender. It is valued for its neutral flavour, ability to absorb seasonings, and meat-like bite when rehydrated. It is designed to have a meat-like texture and is widely used in vegetarian and vegan foods.

Variations and raw materials

Although soy-based TVP is the most familiar form, similar products can be made from other seed meals and protein sources. Examples include wheat, pea, peanut, cottonseed, corn, lentils, and faba beans.