Hydrated Textured Vegetable Protein

Hydrated textured vegetable protein (TVP) is a meat substitute made from vegetable protein sources, most commonly soy flour. The defatted soy flour is cooked under pressure and then dried into granules or chunks. When rehydrated with water, it develops a chewy, meat-like texture.

Manufacturers use hydrated TVP as a plant-based protein source and meat extender in various foods. Its ability to absorb flavors makes it versatile for dishes like chili, stews, tacos, and meatloaf, helping to reduce costs and fat content while maintaining a satisfying texture.

Hydrated TVP is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and fiber. International bodies like JECFA have evaluated soy proteins. While soy is a common allergen, TVP itself is not typically associated with significant health controversies when consumed in moderation as part of a balanced diet.