textured soy protein (tsp

Textured soy protein (TSP), also known as textured vegetable protein (TVP) when made from soy, is a defatted soybean product created by extracting oil from soybeans and then processing the remaining soy flour under high pressure and heat. The result is a light, porous substance with a fibrous structure that mimics the texture of ground meat. TSP is made by either extrusion or by spinning soy protein isolate into fibers, creating a shelf-stable ingredient that rehydrates when soaked in liquid. The product is flavorless on its own and takes on the characteristics of seasonings and sauces it is combined with.

TSP comes in various forms including granules, flakes, and chunks, with different particle sizes suited to different culinary applications. The ingredient contains no cholesterol and is lower in saturated fat than most meat alternatives, making it a significant development in plant-based protein sourcing since its commercial introduction in the 1960s.

Textured soy protein is primarily used as a meat substitute in dishes where ground meat or shredded meat would traditionally be employed. It is commonly incorporated into tacos, chili, spaghetti bolognese, burgers, and other ground-meat-based preparations. TSP is also used in Asian cuisines, particularly in stir-fries and curries, where its neutral flavor and meat-like texture make it an economical and accessible protein source. The ingredient requires rehydration in hot water, broth, or sauce before cooking, typically absorbing liquid and doubling in weight during this process. It pairs well with strong spices and flavorful sauces, and is often used in vegetarian and vegan cooking as well as in developing nations where it serves as an affordable protein supplement.