What is TVP and TSP?
Textured vegetable protein (TVP) and textured soy protein (TSP) are made from soy products containing protein. Defatted soy flour and concentrates can be extruded. The combination of high shear, high temperature, and high pressure produce the texturing. Soy isolate can be textured by a spinning process that includes a pH change. This texturing process causes the protein to form fibers. The textured products contain mostly protein and less than one percent oil. Textured soy will maintain its meaty texture after it has been soaked in water and cooked. This product is often used as a meat extender and as a meat analog (substitute). The most common form or size is as a dry granule, which is rehydrated prior to use. Dry textured soy will contain, depending on the starting material ( soy flour, concentrate, or isolate), from 55 to 90 percent protein. After it is rehydrated, the protein content of the textured soy will be 20 percent (or higher), which is similar to the protein content of many
