Water 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, giving it a chewy, meat-like texture when rehydrated. It is often used to replace or extend ground meat in various dishes.

TVP is added to foods as a protein source and to improve texture, mimicking the bite of ground meat. It readily absorbs flavors and is commonly found in products like vegetarian burgers, chili, tacos, and as a filler in processed meat products.

TVP 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, and no specific health concerns are associated with typical consumption of TVP. As a soy product, it is subject to ongoing research regarding potential health effects, but current evidence does not link it to adverse outcomes at normal intake levels.