Textured Vegetable Protein Soy Flour

Textured vegetable protein (TVP) is a meat substitute made from defatted soy flour. The soy flour is cooked under pressure and then dried, creating a porous, chewy texture that mimics meat. It is often processed into granules, chunks, or crumbles.

TVP is used as a meat extender or meat substitute in products like vegetarian burgers, chili, and taco fillings. It adds protein and a satisfying texture to foods without significantly altering the flavor. Manufacturers use it to reduce costs and increase the protein content of packaged foods.

Textured vegetable protein is generally recognized as safe (GRAS) by the FDA. It is a good source of protein and fiber. Regulatory bodies like JECFA and EFSA have evaluated soy products, but specific evaluations for TVP's health effects at typical intake levels are not widely published. Soy is a common food allergen, and individuals with soy allergies should avoid it.