Textured Soy Protein
Textured Soy Protein is a porous, fibrous food material produced by thermomechanical extrusion of defatted soy flour. It is widely abbreviated as TSP or TVP (textured vegetable protein).
The dry product rehydrates rapidly in water or broth, expanding two to three times in weight and developing a chewy, meat-like bite that has made it the standard plant protein of the food industry since the 1960s.
We source bulk Textured Soy Protein from top China manufacturers for our partners, working with several of them. The manufacturers are in Shandong and Henan. For this ingredient the minimum order is 500 kg, and a smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Minimum order
- 500 kg
- Packaging
- 25 kg kraft paper bag with PE inner liner
- Function
- Protein
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | Light tan to dark roast porous extrudate with a fibrous, chewy bite |
| Protein (N × 6.25, dry basis) | ≥ 50.0% |
| Moisture | ≤ 10.0% |
| Fat (ether extract) | ≤ 1.0% |
| Ash | ≤ 6.5% |
| Crude Fibre | ≤ 4.0% |
| Water Absorption | 2 to 3 times product weight |
| Bulk Density | 0.25-0.35 g/mL |
| Particle Size | Granules 1-3 mm, minced chunks 5-8 mm, flakes, or chunks 15-25 mm by grade |
| Urease Activity (ΔpH) | ≤ 0.30 |
| Heavy Metals (as Pb) | ≤ 10 mg/kg |
| Arsenic (as As) | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 30000 CFU/g |
| E. coli | Negative/25g |
| Salmonella | Negative/25g |
Common Markets Grades
Textured Soy Protein is graded by particle geometry, protein content, and colour.
The base material runs at 50 to 54 percent protein on a dry basis, reflecting the protein level of the parent defatted soy flour. Colour grades cover natural light tan, caramel, and dark roast tones for beef-style applications.
Shape grades include fine granules (1 to 3 mm) for meatballs and sausages, minced chunks (5 to 8 mm) for ground-meat analogues, flakes for chili and pasta sauce, and large chunks (15 to 25 mm) for stew and stir-fry use.
Flavoured grades are also common. Beef, chicken, pork, and smoke profiles are sprayed onto the extrudate before drying and used directly in retail meat-extender packs.
Applications
- Ground meat extender in burgers, meatballs, meatloaf, and Bolognese-style sauces
- Standalone meat analogue for vegetarian chili, taco filling, and sloppy joes
- School-lunch and institutional feeding programs as a low-cost protein source
- Frozen ready meals where the rehydrated chunks deliver chewy texture after reheating
- Canned vegetarian stews, soups, and curry products
- Dry soup mixes and instant noodle seasoning sachets
- Pet food toppers and semi-moist treats
- Pet chews shaped from rehydrated and re-extruded TSP
- Aquaculture and livestock starter feeds as a partial fishmeal replacer
- Emergency and humanitarian food rations for long shelf life and high protein density
- Bakery fillings such as savory pies, samosas, and empanadas
- Snack bases for textured protein chips and seasoned bites
Brands Using Textured Soy Protein
Widely-distributed consumer products that list Textured Soy Protein on the ingredient label.
- Bob's Red MillTVP (Textured Vegetable Protein) ↗A textured vegetable protein made from defatted soy flour cooked under pressure and dried, sold for home cooking.Label verified 2026-05-24
- Yves Veggie CuisineYves Veggie Breakfast Patties ↗Yves Veggie Cuisine's official Breakfast Patties product page lists 'textured soy protein concentrate' as a main ingredient alongside water, vital wheat gluten and canola oil.Label verified 2026-05-24
- LightlifeSmart Ground Original ↗Lightlife's official Smart Ground Original page lists soy protein concentrate (the same TSP/TVP-class ingredient used in plant-based ground meat crumbles) as the primary protein source after water.Label verified 2026-05-24
- GardeinGluten-Free Beefless Ground ↗Gardein's official Gluten-Free Beefless Ground page lists soy protein concentrate (used as textured soy protein for the ground-meat texture) as the main ingredient along with water and canola oil.Label verified 2026-05-24
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Textured Soy Protein
Top Textured Soy Protein manufacturers in China.
Dezhou Gushen Protein Technology Co., Ltd.6 ingredients in the directory
Henan Shuguang Biotechnology Co., Ltd.1 ingredient in the directory
Linyi Shansong Biological Products Co., Ltd.4 ingredients in the directory
Shandong Sanwei Soybean Protein Co., Ltd.4 ingredients in the directory
Shandong Sinoglory Health Food Co., Ltd.6 ingredients in the directory
Shandong Wonderful Biotech Co., Ltd.8 ingredients in the directory
Shandong Yuxin Bio-tech Co., Ltd.8 ingredients in the directory
Shandong Zhidou Biotechnology Co., Ltd.3 ingredients in the directory
Wachsen Industry Co., Ltd.4 ingredients in the directory
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Textured Soy Protein
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Textured Soy Protein out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Textured Soy Protein together with other ingredients such as Collagen Peptide, Soy Protein Isolate and Fish Collagen Peptide into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Textured Soy Protein is regulated as a conventional food ingredient in essentially every jurisdiction.
In the United States 21 CFR recognizes it as a soy protein product, and USDA FSIS standards of identity permit it in meat and poultry products, typically at up to 30 percent of the finished formulation.
The European Union treats TSP as a standard food ingredient under EU food law. It must be labelled as a soybean-derived product because soy is one of the listed major allergens under Regulation (EU) 1169/2011.
Codex Alimentarius covers soy protein products under CXS 175-1989, which sets compositional requirements and contaminant limits.
Kosher, Halal, and Non-GMO Project certifications are routinely available. Most commercial supply is from non-GMO identity-preserved soybeans or from conventional soybeans, depending on customer specification.
Manufacturing Process
Production starts from defatted soy flake, the residue left after hexane extraction of soybean oil. The flake is milled to flour at roughly 50 percent protein and conditioned to 25 to 35 percent moisture.
The conditioned flour enters a twin-screw cooking extruder. Inside the barrel, temperatures of 150 to 180 degrees Celsius and pressures of 30 to 50 bar denature the soy globulins and align them into a fibrous matrix.
As the dough exits the die, the sudden pressure drop flashes off water and expands the strands into the porous structure characteristic of TSP. The expanded ropes are cut to the target shape and dried in a hot-air belt dryer to roughly 8 percent moisture.
Optional finishing steps include flavouring, colouring with caramel or paprika, and screening to remove fines. Finished product is packed in lined paper sacks or bulk bags.
