textured soy protein

Textured soy protein (TSP), also known as textured vegetable protein (TVP), is a defatted soybean flour product created through a process of extraction, cooking, and extrusion. Soybeans are processed to remove their oil, and the remaining protein-rich material is cooked under pressure and forced through an extruder, creating a porous, fibrous structure that closely mimics the texture of ground or shredded meat. The result is a shelf-stable, neutral-flavored ingredient available in various granule and chunk sizes. TSP contains approximately 12% moisture and is composed primarily of soy protein isolate, making it a highly concentrated source of plant-based protein with minimal fat content.

The ingredient originated in the mid-20th century as food science advanced, becoming commercially significant in the 1960s and widely adopted as a meat extender and meat substitute across North America, Europe, and increasingly in global markets. Different grades and textures are produced to mimic the characteristics of ground beef, shredded chicken, or beef chunks.

Textured soy protein is employed primarily as a meat substitute or extender in applications where ground or shredded meat would traditionally be used. It is rehydrated with hot water or broth before cooking, absorbing approximately three times its dry weight in liquid and expanding to resemble the texture of cooked ground meat or poultry. Common applications include vegetarian or vegan chili, taco filling, pasta sauces, burgers, and meatloaves, where it can replace 25–100% of ground meat depending on the desired outcome and texture. In many food industries, TSP serves as a cost-effective meat extender, reducing overall meat content while maintaining the appearance and mouthfeel of the final dish. It accepts seasonings and flavor compounds readily, making it adaptable to diverse cuisines from Asian stir-fries to Latin American bean dishes.