Tag: Plant based meat substitute

While traditional textured vegetable protein (TVP) is a byproduct of soybean oil extraction, market innovations have led to the creation of viable soy free TVP options. These alternatives, often made from legumes like peas and faba beans, provide the same chewy, meat-like texture and versatility for those with soy allergies or a preference for non-soy ingredients.

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.