Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
While soybeans are a very common source of vegetable protein for TVP, it may be produced from any protein-rich seed meal left over from vegetable oil production. Specifically, a wide range of pulse seeds besides soybean, including lentils, peas, and fava beans, may be used for TVP production. Peanut-based TVP is produced in China where peanut oil is a popular cooking oil.