Textured vegetable protein

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.

TVP may be produced from any protein-rich seed meal left over from vegetable oil production.^[1] Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and faba beans, may be used for TVP production.^[2] Peanut-based TVP is produced in China where peanut oil is a popular cooking oil.^[3]