Epic source
Protein
31.4 g · 63% DV target
A highly versatile, shelf-stable meat alternative made from defatted soy that transforms from brittle granules into a fibrous, chewy texture upon rehydration.
Textured vegetable protein (TVP) is a shelf-stable meat alternative produced primarily from defatted soy meal, soy protein concentrate, or wheat gluten .8
Because it is manufactured through an extrusion process that removes water, the ingredient must be rehydrated before consumption, which transforms its texture from hard and brittle to elastic and spongy .8
Replacing animal-based proteins with plant-based sources like soy and legumes is consistently linked to improved cardiovascular markers, including lower low-density lipoprotein (LDL) cholesterol and apolipoprotein B (proteins that carry cholesterol through the blood) .7
Substituting a small portion of animal protein with vegetable protein may support metabolic health; one large cohort study observed that a 5% substitution was linked to a 23% reduction in type 2 diabetes risk .6
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
31.4 g · 63% DV target
12.8 g · 46% DV target
5.53 g · 11% DV target
0.20 g · Top 17% of plant-based alternatives
1.34 g · Top 12% of plant-based alternatives
0.20 mg · 17% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in a cool, dry place when dehydrated
Applies only after rehydration
As a soy-based byproduct, it has a significantly lower carbon and water footprint than animal proteins.
TVP was developed and patented by the agricultural giant Archer Daniels Midland in the 1960s using an extrusion process originally designed for industrial plastics.