Textured Soy Protein (TSP/TVP) · Meat Extender & Plant-Based Texture System

Key characteristics

• Raw material base: Typically made from defatted soy flour or soy protein concentrate under controlled extrusion conditions.
• Protein level: usually around 50–70% protein (dry basis), depending on the grade and whether flour- or concentrate-based.
• Physical forms: supplied as:
  • Granules / mince – for ground-meat-like systems and fillings,
  • Chunks / pieces – for stews, casseroles and plant-based “meat” pieces,
  • Flakes / strips – for varied textures and formats.
• Hydration behaviour:
  • Rehydrates readily in water, brine or flavour solutions,
  • Typically absorbs several times its weight in water, depending on grade and process conditions,
  • After hydration, shows a fibrous, chewy texture similar to meat.
• Functional properties:
  • Texture & bite – delivers fibrous, cohesive structures in meat and plant-based matrices,
  • Water-binding – helps retain moisture and improve yield,
  • Volume & cost optimisation – allows partial replacement of meat while maintaining product body.
• Nutritional profile:
  • High in plant protein with favourable amino acid composition,
  • Low in fat and naturally cholesterol-free,
  • Suitable for vegetarian and vegan diets when used with appropriate ingredients.
• Allergen status: Soy is a major allergen in many jurisdictions and must be declared accordingly.
• Regulatory & labelling:
  • Usually declared as “textured soy protein”, “textured vegetable protein (soy)” or similar wording,
  • Use levels and claims must follow local regulations in each destination market.

Atlas helps select TSP grades, shapes and particle sizes that match the desired texture, hydration, cooking behaviour and cost-in-use in meat and plant-based product lines.

Indicative specification points

Specifications are adjusted for each textured soy protein grade. Typical parameters include:

• Protein (N×6.25): usually around 50–70% (on dry basis), depending on grade.
• Moisture: controlled to support storage stability, flowability and consistent hydration capacity.
• Fat & ash: defined limits consistent with defatted soy raw materials and flavour expectations.
• Particle size & shape: granule, chunk, flake, strip or custom-cut formats with defined size ranges.
• Bulk density: specified to allow accurate volumetric dosing and blending.
• Water absorption capacity: characterised by standard tests, indicating hydration ratio and yield in final products.
• Rehydration time & texture: evaluated under typical process conditions to ensure target bite and firmness.
• Colour: light to medium brown/cream, depending on type and process; colour limits are agreed to fit final applications.
• Microbiological criteria: aligned with food safety expectations for shelf-stable dried protein ingredients.
• Contaminants & heavy metals: controlled per international guidelines and customer requirements.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certification) can be provided from approved producers to support audits and market registrations.

Meat extenders & formed products

• Ground meat products – use hydrated TSP granules as a partial replacement for minced meat in burgers, meatballs, kebabs, bolognese sauces, fillings and institutional recipes to increase yield and protein content while controlling costs.
• Emulsified & formed meat products – inclusion of hydrated TSP in formed patties, loaves and mixed meat systems helps provide texture, bite and moisture retention.
• Institutional & catering applications – TSP is widely used in large-scale kitchens, canteens and foodservice to extend meat, standardise quality and deliver value-focused protein portions.

Plant-based meat analogues

• Plant-based burgers & patties – TSP granules or small chunks act as the main structure component, combined with binders, fats, flavours and colours to deliver meat-like appearance and bite.
• Plant-based nuggets & strips – TSP pieces are used to create chicken-style textures in coated and formed products, often together with isolated soy protein or other binders.
• Plant-based mince & crumbles – hydrated TSP can be seasoned and used as a ready-to-cook vegan mince for tacos, sauces, fillings and convenience dishes.

Fillings, soups & ready meals

• Savoury fillings – TSP is used in pie, pastry, dumpling, wrap and snack fillings as a meat replacer or extender with stable texture during cooking and reheating.
• Soups, stews & sauces – chunks or granules can be incorporated as protein-rich components in soups, stews and sauces, absorbing flavour from broths and seasonings.
• Ready meals & frozen entrees – TSP performs well in chilled and frozen ready meals where texture, freeze–thaw stability and reheat performance are important.

Snacks, cereal products & specialised applications

• High-protein snacks – small TSP pieces can be seasoned, roasted or used as components in protein snack mixes, salad toppings or cereal snacks.
• Breakfast cereals & granola – selected TSP formats may be used to add protein and crunch to cereal and granola concepts, subject to process and sensory design.
• Specialised nutrition – controlled use in institutional, humanitarian or specialised nutrition products, always respecting category-specific regulations and sensory requirements.

Formulation & process guidance

• Hydration & flavouring:
  • Hydrate TSP in water, brine or stock, often at ratios such as 1:2 to 1:3 (TSP:water by weight) depending on grade and desired texture,
  • Add salt, spices, flavours, fats and colours to the hydration medium for deeper flavour penetration,
  • Allow sufficient hydration time to achieve uniform softness and fibrous texture.
• Dosage & replacement levels:
  • As a meat extender, TSP can replace a portion of meat while maintaining bite and consumer acceptance,
  • In plant-based products, TSP may be the primary structural protein with additional binders and fats.
• Process interactions:
  • Texture and water retention are influenced by cooking time, temperature, shear and pH,
  • Combination with isolated soy protein, starches, fibres and hydrocolloids can tune firmness, juiciness and bite.
• Regulatory & labelling considerations:
  • Soy allergen labelling is mandatory where required by law,
  • “Plant-based”, “vegan” or “vegetarian” positioning must align with local definitions,
  • Protein-related claims must follow regional nutrient claim regulations and calculation rules.

Quality & documentation

• Supplied as food-grade textured soy protein with agreed specifications for protein level, particle size, hydration capacity and microbiological standards.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (vegetarian/vegan), heavy metals and contaminants, pesticide residues, origin and Halal/Kosher certificates, depending on producer and grade.
• Manufacturing facilities typically operate under recognised quality and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, allergen labelling, protein claims and marketing statements in each destination market.

Packaging, storage & logistics

• Standard packaging: generally 15–25 kg multi-wall bags or cartons with inner liners that protect against moisture uptake, contamination and breakage of pieces. Alternative formats can be evaluated for specific projects.
• Suitable for full-container or mixed-container loads together with other proteins, plant proteins and functional ingredients.
• Store in a cool, dry, well-ventilated place, away from strong odours and direct sunlight to maintain flavour, colour and physical integrity.
• Typical shelf life is stated on the product specification and COA; customers should verify hydration behaviour, texture and sensory profile in their own processes and shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (meat extenders, plant-based meat, fillings, soups, ready meals, snacks, etc.), target texture & protein content, preferred TSP forms (granules, chunks, flakes), process conditions (hydration, cooking, freezing, reheating), annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable textured soy protein grades and integrated ingredient concepts.