How to Produce Textured Soya Protein - Pros and Cons
- INDRAJEET Pal
- Jun 25
- 5 min read
A few years ago, finding a healthy, plant-based, and clean source of protein was difficult and seemed unimaginable. But surprisingly, all these can be met with a simple ingredient that has been available in our kitchens for years - soya.
Soya is a popular source of protein and is available in both powdered and solid forms. In this article, however, our focus is on the solid variety known as Textured Soya Protein (TSP). Why? Because unlike soya protein powder, TSP is a versatile meal maker. It blends effortlessly into everyday recipes, offers impressive protein content, is completely vegan, and serves as a wholesome alternative to meat.
In the sections ahead, we will understand how textured soya protein is made, its nutritional profile, the textured soya protein manufacturing process, the benefits it offers, as well as the drawbacks you should be aware of.
What is Textured Soya Protein?
Textured soya protein is a high-protein soy-based product made from defatted soya flour. This soya flour is a by-product of extracting oil from soybeans. TSP is not found in its natural form but is instead produced through a method called extrusion cooking. TSP is also commonly known as textured vegetable protein (TVP).
TVP is used as a plant-based alternative to meat due to its fibrous, chewy texture that closely mimics the mouthfeel of meat. It is shelf-stable, lightweight, and a convenient source of protein. Once rehydrated, it absorbs flavors well and can be incorporated into a wide range of dishes, from curries and biryanis to cutlets and wraps.
In Indian households, it's most commonly recognized as:
Soya chunks
Soya granules
Soya flakes (big or small)
Soya nuggets
Soya strips/slices
Although the names vary, all these forms share the same base ingredient and nutritional benefits.
How is Textured Vegetable Protein (TVP) Made?
The production process of soya chunks or TVP relies on one key ingredient, that is, defatted soya flour. Let's understand how textured vegetable protein (TVP) is made through the following steps:
Defatting the Soya Beans: Whole, 100% non-GMO soya beans are first pressed to remove oil. This leaves behind a residue called defatted soya flakes or soya meal.
Grinding the Soya Meal: The defatted soy is ground into fine flour. This flour is rich in protein and fiber. It is also known as soya dietary fiber and is added to various foods, snacks and beverages to increase the protein and fiber content in meals naturally.
Extrusion Cooking: The flour is passed through a high-temperature, high-pressure machine called an extruder. This step cooks the flour and shapes it into different forms, such as chunks, granules, flakes, or mince. The rapid expansion gives it a porous, spongy texture.
Drying and Cooling: Once shaped, the product is dried and cooled to lock in its structure. This also ensures it has a long shelf life and can be easily stored at room temperature.
At Prowise India, we strictly adhere to the above manufacturing process, along with rigorous food safety and hygiene practices. This way we ensure that you receive the finest quality soya dietary fiber which can be further used for forming chunks or granules.
What is the Nutritional Profile of Textured Soya Protein?
Textured Soya Protein is known for its high protein content and low-fat levels, making it a great addition to vegetarian and vegan diets. It’s also a source of dietary fiber, minerals, and energy, especially for those looking to boost their daily protein intake through food.
Here’s an approximate nutritional value for 100 grams (dry) of textured soya protein:
Protein: 50–52 grams
Fat: Less than 1 gram
Carbohydrates: 30–35 grams
Dietary Fiber: 18–20 grams
Calories: Around 350 kcal
Iron, Calcium, Potassium, Magnesium – present in small amounts
What are the Health Benefits of Soya Chunks?
If you are simply switching to soya chunks to get protein or cut down on meat, here are the other benefits you will receive:
Excellent Source of Plant-Based Protein: With over 50% protein content (dry weight), soya chunks help meet daily protein needs without depending on animal sources. They are especially beneficial for growing children, active individuals, and vegetarians.
Low in Fat and May Support Heart Health: Soya chunks are naturally low in fat and contain no cholesterol. According to a study by the FDA, regular consumption of soya protein leads to a modest but consistent reduction in LDL cholesterol, which is a known risk factor for heart disease.
Supports Muscle Strength and Recovery: Thanks to their complete amino acid profile, soya chunks can help with muscle repair and maintenance. This makes them suitable for post-workout meals and general strength-building.
Rich in Dietary Fiber: The high fiber content supports better digestion, promotes satiety, and contributes to gut health by improving bowel movements.
May Aid in Weight Management: Their combination of protein and fiber promotes a feeling of fullness, which may help curb unnecessary snacking and support weight control when combined with a balanced diet.
Affordable, Long-Lasting, and Easy to Use: Soya chunks are economical, have a long shelf life, and can be easily stored in any Indian kitchen.
What are the Drawbacks of Soya Chunks?
While TVP is highly nutritious, it is important to know the following drawbacks:
May Cause Digestive Discomfort: Some people may experience bloating, gas, or indigestion after consuming soya chunks, particularly if their bodies are not used to high-fiber or soy-rich diets. Drinking enough water and cooking them well can help ease this.
Unsuitable for People with Soy Allergy: Like any soy-based product, soya chunks are not safe for individuals allergic to soy. Reactions can range from mild discomfort to severe, so it’s best avoided by those with known allergies.
Hormonal Sensitivity in Certain Cases: Soya contains isoflavones, which are phytoestrogens. These are compounds that mimic oestrogen in the body. Generally, a moderate intake is considered safe. However, individuals with thyroid conditions or hormone-sensitive issues should consult their doctor before incorporating soya regularly into their diet.
How to Use Soya Chunks for Cooking?
Soya chunks are sold in a dehydrated form, which means they need to be soaked or boiled before cooking. This step not only softens their texture but also enhances their ability to absorb flavours from spices, gravies, or sauces.
How to Rehydrate Soya Chunks:
Boil water and add the desired amount of soya chunks.
Let them simmer for 8–10 minutes until they become soft and spongy.
Drain and rinse under cold water.
Squeeze out excess water using your hands. After this, they are now ready to cook.
Rehydrated soya chunks expand in size and weight, so even a small portion can make it a full-size meal. Soya chunks can be added to sabzis, curries, gravies, pulao or biryani, cutlets, bhurjis and also added as stuffing in parathas, sandwiches or rolls.
Textured Soya Protein: A Trusted Protein Choice for Indians
Now that you know how textured soya protein is made at Prowise India, you can make a healthy and nutritious choice for your family.
If you are a food business looking to expand your product portfolio with a trusted soya dietary fiber supplier, connect with us. Prowise India is a leading manufacturer and supplier of 100% non-GMO and ISO-certified soya products. You can visit our official website and complete the form on the 'Contact Us' page. Our team will connect with you.
FAQs
Does textured soya protein taste good?
Ans: On its own, textured soya protein (or soya chunks) has a very neutral taste. It absorbs the flavor of spices, gravies, or marinades, making it a perfect fit for Indian dishes like curries, biryanis, and kebabs.
Is it safe to eat soya chunks every day?
Ans: Yes, soya chunks can be included in your daily diet in moderate amounts. However, excessive consumption may cause bloating or hormonal imbalance in some people. One serving a day, as part of a balanced diet, is generally considered safe for most individuals.