Textured Vegetable Protein

Textured vegetable protein (TVP) is a meat substitute made from defatted soy flour. The soy flour is cooked under pressure and then dried, which gives it a fibrous, chewy texture similar to meat. It is often sold dried and needs to be rehydrated before use.

TVP is used as a meat extender or meat substitute in products like chili, tacos, burgers, and sausages. It absorbs flavors well and provides a protein boost and a satisfying texture. Manufacturers use it to reduce costs and fat content while maintaining a meaty mouthfeel.

In the U.S., TVP is generally recognized as safe (GRAS) by the FDA when used as intended. It is a good source of protein and fiber. International bodies like JECFA and EFSA have evaluated soy-derived ingredients. There are no widespread health concerns associated with typical consumption of TVP.