Soya bean has taken the place of meat in the diet of Chinese, Japanese and other Asiatic. Its notable characteristics are its large proportion of assimilable protein and fat and its lack of starch and small content of sugar. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or Soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil. It is quick to cook, with a protein content equal to that of the meat it is replacing, and contains no fat. It is prepared from defatted (DOC) Soya flour by the process of extrusion cooking. During the process, the protein in the flour undergoes structural changes and forms a fiber like network. When soaked in water, the texturized nuggets absorb the water and develop meat like and chewy characteristics (hence the reference to "vegetarian meat").
(*Packet size can be customized)
