Textured Vegetable Protein

Also indexed as: TVP

Textured vegetable protein is a good substitute for ground beef in dishes such as tacos, chili, and stews.

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Textured vegetable protein (TVP) is a fibrous, dehydrated meat alternative that is usually made by a process that isolates the proteins from soy flour. TVP is often an ingredient in prepared meat analogs, such as vegetarian hot dogs, hamburgers, chicken patties and nuggets, cold cuts, ground beef, and sausage. It is also a primary ingredient in many packaged mixes for vegetarian burgers, chili, and sausage.

Varieties

TVP is usually sold as a dehydrated product that must be rehydrated before using. It is available plain or flavored and in granular or chunk form. TVP is also available as a prepared frozen product made to resemble ground beef.

Buying and storing tips

Some varieties of TVP contain salt, flavorings, and other additives, so be sure to read labels carefully before purchasing. Dehydrated textured vegetable protein keeps well at room temperature for up to 6 months if stored in an airtight container. Rehydrated TVP should be kept refrigerated and used within 5 days.

Availability

TVP is available in natural food stores and well-stocked supermarkets.

Preparation, uses, and tips

To rehydrate, add 3/4 to 1 cup (180 to 250mL) of boiling water to 1 cup of TVP and let it stand for 10 minutes or until the water is absorbed. Once rehydrated, TVP granules can be used as a substitute for ground beef in recipes such as chili, spaghetti sauce, and tacos. TVP is also available in chunks that can be used to replace meat in stews and soups. It is sometimes flavored to taste like beef, sausage, or chicken.

People who are allergic to soy should avoid TVP. Flavored TVP varieties may contain a high amount of sodium.

Nutritional Highlights

Textured vegetable protein, 1 oz. (30g)
Calories: 80
Protein: 15g
Carbohydrate: 9g
Total Fat: 0.3g
Fiber: 6.0g
*Excellent source of: Iron (10mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.

Health benefits and concerns

Textured vegetable protein is not as good a source for isoflavones (phytoestrogens) as are most soy products. Isoflavones are compounds thought be be largely responsible for many of the health benefits associated with eating soy. Therefore, eating textured vegetable protein is unlikely to contribute substantially to the potential health benefits derived from eating other soy foods, such as miso, tofu, and tempeh.

The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.