Textured vegetable protein (TVP) is a meat substitute made from soy flour, which is derived from soybeans. It is a defatted soy flour product, a by-product of extracting soybean oil, and is often used as a meat analogue or meat extender. TVP is available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. It is quick to cook, with a protein content comparable to certain meats. TVP may be produced from any protein-rich seed meal left over from vegetable oil production, including lentils, peas, and faba beans. Peanut-based TVP is produced in China where peanut oil is a popular cooking oil.
Despite what its name implies, TVP is typically made from soybeans rather than vegetables. Once the oil is extracted from the soybeans, a high protein paste remains. This paste is pushed through a hot nozzle to form different shapes, such as nuggets, strips, or flakes, and then dehydrated. TVP is naturally gluten-free and is handled and packaged in a separate, dedicated gluten-free facility. It is routinely tested for cross-contamination using R5 ELISA testing protocol to ensure its gluten-free status.
TVP is a highly nutritious soy product, rich in complete protein and containing no fat, making it an excellent alternative to meat. It is also a good source of iron, magnesium, and phosphorus. TVP is low in fat and calories and contains a wealth of complete soy protein, making it a good source of dietary fiber. Despite its widespread use, there are both pros and cons associated with textured vegetable protein. Processed soy products are not always easy to digest, and eating soy frequently can potentially change the way your body produces certain hormones, and it’s a common allergen, too.
