- Glossary
- Soy meat - plant-based alternative
Soy meat - plant-based alternative
Soy meat is a textured soy protein (TSP) made from defatted soy flour. During production, the mass is extruded under high temperature and pressure. Before preparation, it is soaked in water or broth for 15-30 minutes. It is an excellent source of protein and fiber. Soy meat is sold as granules, chunks, or slices and used as a meat substitute in sauces, stews, and blends.
- Soy meat contains up to 50% protein in its dried state.
- After soaking, soy meat roughly triples in volume.
- Textured soy protein was developed in the 1960s.
- Soy meat has a neutral flavor and absorbs the taste of its marinade.
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