Tag: Cooking with tvp

Research has shown that textured vegetable protein (TVP) typically has a slightly alkaline pH, with some studies indicating a pH range around 7.42–7.43 in rehydrated form. This differs from the acidic profile of many meat products it is often used to replace.

According to the Organic Trade Association, the organic food market continues to grow, and organic textured vegetable protein (TVP) is part of that expansion. For health-conscious consumers and environmental advocates, opting for an organic version of this popular meat substitute is a key consideration. This guide explores the world of organic TVP, from production to plate.

A single cup of dry, granulated TVP (Textured Vegetable Protein) contains approximately 48 to 52 grams of protein, making it an exceptionally dense source of plant-based nutrition. Made from defatted soy flour, TVP is recognized for its high protein content and versatility in vegetarian and vegan cooking.