Plant-Based Alternatives · per 100g
A highly versatile, shelf-stable meat alternative made from defatted soy that transforms from brittle granules into a fibrous, chewy texture upon rehydration.
Phosphorus, Pantothenic acid
Pantothenic acid, Magnesium
Chromium
Phosphorus, Calcium
Nutritional summary
Interesting fact
TVP was developed and patented by the agricultural giant Archer Daniels Midland in the 1960s using an extrusion process originally designed for industrial plastics.
Standout nutrients
Molybdenum
Chromium
Potassium
Protein
Seasonality
Not available
Diet
Sustainability
As a soy-based byproduct, it has a significantly lower carbon and water footprint than animal proteins.
Storage
Airtight Container
1–2 years
Keep in a cool, dry place when dehydrated
Refrigerate
3–5 days
Applies only after rehydration
Flavour
Harmonized from 3 validated sources
Claim citations
3