A processed protein derived from soybeans, often formulated to appear as familiar meat products.
TVP, short for textured vegetable protein, is a meat alternative produced by shaping defatted soybean flour into a dough and subjecting it to steam cooking while being extruded. With a texture reminiscent of ground beef, it can be utilized as a substitute in a wide range of recipes. Textured soy protein or TSP are alternative names for TVP.