Texture Vegetable Protein
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What it is
Texture vegetable protein (TVP) is a dehydrated product made from defatted soy flour. Soybeans are cooked, pressed to remove most of the oil, and then dried and processed into granules, flakes, or chunks.
Why it's used
TVP is used as a meat substitute due to its chewy texture and ability to absorb flavors. Manufacturers add it to vegetarian and vegan products like burgers, sausages, and chili, as well as in some meat products to extend them or reduce fat content.
Health notes
TVP is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and fiber. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated TVP and established an acceptable daily intake.
Allergen info
TVP is derived from soy, which is one of the FDA's nine major allergens. It does not contain gluten.