Bolly Biology
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Textured soy protein (TSP), also referred to as textured vegetable protein (TVP), is a high-protein ingredient derived from defatted soy flour. It serves as a popular plant-based meat alternative or extender in various food processing applications.
It is commonly used to enhance the protein content, improve texture, and retain moisture in products like burgers, sausages, vegan dishes, and ready-to-eat meals, thanks to its excellent water and oil binding capabilities.
Naturally, textured soy protein is gluten-free. However, because it is derived entirely from soybeans, it is classified as a soy allergen, which should be clearly labeled on finished food products.
When stored in dry, cool conditions away from direct sunlight, textured soy protein has a very long shelf life, typically up to 12 months or more in its dehydrated form.
To rehydrate, mix dry textured soy protein with hot water or broth (usually in a 1:2 or 1:3 ratio) and let it soak for 10-15 minutes until it expands and achieves a tender, meat-like texture.
