Textured Soy Protein is commonly referred to as TSP. A fine texture is added to the soy protein concentrate resulting in a fine and yet fibrous mouth feel. This product is used as a meat substitute since it not only has a texture which can be considered similar to ground beef but is also high in protein. It is used by the food processing industry as a substitute for meat, chicken and pork to simulate these products. It is available as chunks as well as flakes. When hydrated it maintains its structure. A small amount of vinegar or lime juice helps in rehydration.
It is made from defatted soya flour. Defatted soya flour is extruded and the resulting product has fibres similar to that of meat. The extruded fibres are thus compressed into chunks or granules. These soy granules and chunks can be used to replace meat or even as meat substitutes. Along with other soy products they form a very important source of protein for vegans and vegetarians.
When stored under dry conditions TSP has a shelf life of over one year. When it is rehydrated it should be preferably used immediately. It may be refrigerated for a maximum period of 3 days.
Nutritionally TSP is a rich source of protein containing a minimum of 35 % protein (on a moisture free basis). The protein content can go up to 70%. It is fat free and low in sodium.