What is textured vegetable protein (TVP) primarily made from?

Textured vegetable protein (TVP) is primarily made from soya beans. It is a high-protein meat substitute derived from defatted soy flour, which is a byproduct of extracting soybean oil. The process involves removing the fat from the soy flour and then hydrating and heating it to create a fibrous structure that resembles meat in texture. This makes TVP a popular choice for vegetarians and vegans seeking to replicate meat textures in various dishes, such as chili, stir-fries, and casseroles. Its versatility and ability to absorb flavors from seasonings and sauces enhance its appeal as a protein source in plant-based diets.

In contrast, the other options, while also being sources of protein, do not relate directly to the production of TVP. Wheat gluten is used to make seitan, pea protein is often utilized in other meat alternatives but is not the base of TVP, and rice flour serves different culinary purposes and does not contribute to the creation of textured vegetable protein.