What is Plant-Based Chicken Made Of? A Look at the Ingredients

November 10, 2025 •

4 min read

The global market for plant-based meat was valued at approximately $10.33 billion in 2024, demonstrating a significant shift in dietary habits. With this surge in popularity, many consumers are asking: what is plant-based chicken made of, and how is it engineered to taste so similar to its animal counterpart?

Quick Summary

Plant-based chicken is created by combining plant proteins such as soy, pea, and wheat gluten with various oils, binders, and seasonings to convincingly replicate the texture and flavor of traditional chicken.

Key Points

Core Proteins: Plant-based chicken is primarily made from plant proteins, with soy protein and vital wheat gluten being the most common bases.
Mimicking Texture: The fibrous texture is achieved through advanced food processing techniques like high-moisture extrusion, which aligns plant proteins to resemble muscle fibers.
Key Ingredients: Beyond protein, ingredients include oils (like coconut or canola) for juiciness, binders (like methylcellulose) for shape, and natural seasonings for flavor.
Nutritional Profile: Plant-based versions often contain zero cholesterol and more fiber than traditional chicken, but may also be higher in sodium depending on the brand.
Gluten and Allergies: Many products contain vital wheat gluten and/or soy, so it is important to check the label for allergens. Some brands now offer gluten-free alternatives, often made with pea protein.
Variety of Bases: Alternative protein sources like pea protein, jackfruit, and fava beans are increasingly used to create different flavor and texture profiles.

The Core Building Blocks of Plant-Based Chicken

Unlike traditional chicken, which is simply animal muscle, plant-based chicken is an engineered product designed to mimic the sensory experience of eating poultry. The core of this product is typically made from a few key plant-based proteins, processed to create the fibrous, chewy texture that consumers expect. These proteins, often in concentrated or isolated forms, are the foundation for the final product's structure.

Soy Protein: The Versatile Foundation

One of the most common and longest-used ingredients in meat alternatives is soy protein, derived from soybeans. It is prized for its high protein content, ability to form a cohesive structure, and neutral flavor profile. Soy protein can be used in different forms:

Soy protein isolate: A highly refined form with a high protein percentage (up to 90%), used for creating a firmer, denser texture.
Textured vegetable protein (TVP): Made from soy flour, this processed ingredient has a stringy, fibrous texture that closely mimics shredded chicken once rehydrated.

Vital Wheat Gluten: The Chewy Component

Vital wheat gluten is the natural protein found in wheat. When combined with water and heated, it forms a dense, chewy, and fibrous material known as seitan, often referred to as 'wheat meat'. Its elastic properties are crucial for creating the stringy, muscle-like texture in many plant-based chicken products. Due to its gluten content, products using this ingredient are not suitable for individuals with celiac disease or gluten sensitivities.

Pea Protein and Other Legumes

Increasingly popular as a non-soy, gluten-free alternative, pea protein is a high-protein ingredient derived from yellow peas. Brands often utilize pea protein concentrate or isolate to form the base of their products. It offers a good amino acid profile and can be processed to achieve a convincing texture. Other legumes like fava beans and chickpeas are also entering the market as alternative protein sources, contributing to the diversity and nutritional value of plant-based options.

Beyond the Protein: The Supporting Ingredients

While protein provides the structure, other ingredients are essential for replicating the flavor, moisture, and binding of traditional chicken.

Fats, Binders, and Flavors

To achieve a juicy, satisfying mouthfeel, fats are incorporated into the protein mix. Coconut oil, sunflower oil, and canola oil are frequently used to mimic the marbling and juiciness of animal fat. A range of binders and emulsifiers, such as methylcellulose and modified starches, hold the product together and maintain its shape during cooking. For flavor, manufacturers use a blend of natural seasonings, spices, and yeast extract to deliver a savory, umami-rich taste. Beet juice or other plant extracts might be added to imitate the appearance of cooked meat.

How Plant-Based Chicken is Made

The industrial process for creating plant-based chicken often involves high-moisture extrusion. In this process, the plant protein mixture is combined with water, cooked at high temperatures under pressure, and then pushed through a die. As the mixture exits the extruder, the change in pressure and temperature causes the proteins to align into a fibrous, layered structure, mimicking animal muscle. Once extruded, the product is then shaped, cut, and seasoned to create the final form, whether it be nuggets, strips, or fillets.

Plant-Based vs. Traditional Chicken: A Nutritional Comparison

When comparing the nutritional profiles, there are some key differences to consider. Here is a general comparison, though specific values can vary significantly by brand and preparation.


Nutrient	Vegan Chicken (100g, approx)	Traditional Chicken (100g, approx)
Calories	180 kcal	239 kcal
Protein	21 g	27 g
Fat	5.4 g	14 g
Cholesterol	0 mg	88 mg
Carbohydrates	13 g	0 g
Fiber	2 g	0 g

From a health perspective, plant-based options often have advantages like zero cholesterol and higher fiber content, but may also contain higher sodium and more processing compared to a lean, unprocessed chicken breast. As with any food, checking the specific product's nutritional label is crucial.

Conclusion: The Future of Your Plate

Plant-based chicken is a sophisticated food product that combines plant proteins, like soy, wheat, and pea, with carefully selected fats, binders, and seasonings. Its development relies on advanced food science, particularly the process of high-moisture extrusion, to recreate the texture and experience of eating traditional chicken. As technology improves and more ingredients are explored, the quality and variety of these alternatives continue to grow.

Whether motivated by environmental concerns, animal welfare, or health goals, consumers now have a diverse array of options that offer a convincing and satisfying alternative to traditional poultry. The evolution of plant-based protein is a testament to innovation in the food industry, offering a glimpse into the future of sustainable eating.

For more information on the nutritional aspects and comparisons of plant-based meats, consider visiting The Good Food Institute, a resource dedicated to advancing alternative protein research and policy.

Frequently Asked Questions

Yes, to achieve a meat-like texture, plant-based chicken products are processed using techniques like high-moisture extrusion, which transforms plant proteins into a fibrous, meaty structure.

It depends on the specific product. Plant-based chicken typically has no cholesterol and higher fiber than real chicken. However, some products can be high in sodium. Always compare nutritional labels to determine which product is best for your dietary needs.

Manufacturers use a blend of natural flavors, yeast extract, and spices to mimic the savory, umami taste of chicken. Many consumers find the flavor to be very similar, although it is often milder and depends on the specific seasoning used.

Yes, you can make a version of plant-based chicken at home using vital wheat gluten to create a seitan base. Recipes often involve kneading a dough from vital wheat gluten and seasonings, which is then simmered in broth to create a chewy texture.

Not all plant-based chicken is gluten-free. Many products use vital wheat gluten for texture, but some brands, especially those using pea or soy protein exclusively, offer gluten-free options.

Fats like coconut oil, sunflower oil, and canola oil are often added to the plant protein mixture to provide the juiciness and mouthfeel similar to real chicken. These fats mimic the natural marbling found in animal meat.

Yes. Beyond soy and wheat, a variety of plant sources are used, including pea protein, jackfruit, and fungi-based proteins (mycoprotein). Jackfruit, for example, is valued for its natural fibrous texture that mimics shredded meat.