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Textured Vegetable Protein

Defatted soy flour extruded into dry protein pieces.

Textured Vegetable Protein — illustrative ingredient image

About Textured Vegetable Protein

Textured vegetable protein is a dry soy ingredient made by extruding defatted soy flour into porous pieces. It is used as a meat substitute or extender in fillings, sauces, stews, tacos, casseroles, and formed foods, where it absorbs surrounding seasonings and cooking liquids.

Dry textured vegetable protein has little flavour of its own and a fibrous, springy texture. Rehydration makes it softer and more substantial, while thorough draining produces a firmer result. Piece size and formulation affect its chew, and sauces, stocks, spices, and browning supply much of its flavour.

It is sold dry as granules, crumbles, chunks, strips, or other extruded shapes. Soaking or simmering it in water, stock, or sauce makes the pieces expand. Draining or squeezing removes excess liquid before frying, mixing into a filling, or adding to a finished dish.

Ingredient type
derived ingredient

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Where textured vegetable protein appears

0 linked foods

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Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for textured vegetable protein

Names and romanised forms to recognise on menus and labels.

English

Textured Vegetable Protein

English

Textured vegetable protein, dry

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Textured Vegetable Protein nutrition & diet

Textured Vegetable Protein nutritional value

Textured vegetable protein/soy granules

Per 100 g of the edible portion in the stated food form.

Calories
320kcal
Protein
51.5g
Carbs
15.2g
Fat
1.2g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F009147. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Match dry extruded textured vegetable protein with rehydrated or ready-to-eat pieces, because preparation changes weight, texture, and the apparent portion. Record whether it is plain defatted soy flour product or a seasoned formulation, and distinguish the product itself from sauces, oils, breading, or fillings added during cooking.

Compare the right form: Match dry extruded pieces made from defatted soy flour, or separately identify the rehydrated, seasoned, or shaped product.

Diet considerations

Textured vegetable protein is soy-derived and plant-based as described, but flavored products may include dairy, egg, meat-derived seasonings, or cereal ingredients. Compatibility changes with binders, coatings, and sauces. Plain pieces and prepared substitutes should be assessed separately, while accompanying grains or starches alter the meal’s carbohydrate pattern and portion.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Textured vegetable protein/soy granules ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .