Textured Vegetable Protein (TVP) 
also known as Textured Soy Protein (TSP) or Texturised Vegetable Protein, is a meat substitute made from Non GMO soybean, after peeling, defatting, comminuting, extrusion, puffing, then gained after treated under high temperature and pressure. It is purely natural vegetable products without cholesterol or any other additives. The protein content is more than 50%, and it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products. 
Application: 
boiled dumplings, sausages, meat balls, stuffing food, seasoning paste, vegetarian products, convenience or instant food. 
Colored TVP can be processed as mimesis of beef, chicken, ham, seasoned sausages, fish etc.
Indexes: 

Basic Parameter of TVP : Protein (dry basis, %) (N* 6.25) 50.0 min 
Weight (g/l) 170-440 
Moisture (%) 10.0 max 
Fat (dry basis, %) 1.5 max 
Fiber (dry basis, %) 5.0 max 

This product has high content of protein, good quality, low fat, without cholesterol, easy to be absorbed by human being. It has excellent texturised structure and water absorption, extensive used as filling in food industries, and delicacy on family tables. It has certain function of diet therapy for arteriosclerosis, diabetes and cardiovascular diseases.