What is soy protein also known as? A guide to its many names

December 13, 2025 •

3 min read

As one of the few complete plant-based protein sources, containing all nine essential amino acids, soy protein is a cornerstone of vegetarian and vegan diets. With its versatility, it is processed into different forms with various names, so understanding what is soy protein also known as is essential for consumers navigating ingredient lists.

Quick Summary

This article explores the numerous names for soy protein, including textured vegetable protein (TVP), soy protein isolate (SPI), soy protein concentrate (SPC), and hydrolyzed soy protein (HSP). It details the processing, nutritional content, and common applications of each form, providing a comprehensive overview for the educated consumer.

Key Points

Textured Vegetable Protein (TVP): TVP is a common name for defatted soy flour processed into meat-like pieces, used as a meat extender or alternative.
Soy Protein Isolate (SPI): This is a highly refined and purified form of soy protein, containing at least 90% protein, often used in supplements and fortified foods.
Soy Protein Concentrate (SPC): Containing about 70% protein, SPC is less refined than isolate and retains most of the original soybean's fiber.
Hydrolyzed Soy Protein (HSP): An easily digestible, pre-broken-down form of soy protein used in specific supplements and as a flavor enhancer.
A Complete Protein Source: Soy is one of the few plant-based foods that provides all nine essential amino acids, making it a complete protein.
Heart Health Benefits: Consuming soy protein can help lower LDL and total cholesterol levels, contributing to improved cardiovascular health.
Menopausal Symptom Relief: Soy isoflavones may help reduce the frequency and severity of menopausal hot flashes in some women.

The Diverse Identity of Soy Protein

Soy protein is a versatile ingredient derived from soybeans, found in various food and industrial products. Its different forms have led to numerous names, which can cause confusion. Understanding these aliases is crucial for informed dietary choices.

Textured Vegetable Protein (TVP)

Textured Vegetable Protein, or TVP, is a common name for a defatted soy flour product. Made by removing oil from soybeans and processing the flour, it results in granules, flakes, or chunks that become meat-like when rehydrated. Originally a trademark, TVP is now a generic term for this product, also called 'soy meat' or 'soya chunks'. It's used as a meat substitute or extender in dishes like chili or veggie burgers due to its low cost, high protein, and ability to absorb flavors.

Soy Protein Isolate (SPI)

Soy protein isolate (SPI) is a more refined form, undergoing extensive purification to remove most fats and carbohydrates. This process yields a powder with at least 90% protein, making it the most concentrated soy protein. SPI is widely used in protein powders, meal replacement shakes, and fortified foods due to its high purity and neutral flavor. It also functions to improve texture and moisture retention in various foods.

Soy Protein Concentrate (SPC)

Soy protein concentrate (SPC) contains about 70% soy protein. It is processed to remove some water-soluble carbohydrates from defatted soybeans while retaining most dietary fiber. SPC is used in bakery items, cereals, and meat products to enhance water and fat retention. Its higher fiber and less extensive processing make it a favored choice for those seeking a less refined ingredient.

Hydrolyzed Soy Protein (HSP)

Hydrolyzed soy protein (HSP) is a pre-digested form made by breaking down soy protein into smaller peptides for quicker absorption. It is used in infant formulas, medical foods, and some recovery supplements. HSP also acts as a flavor enhancer, but it can contain naturally higher levels of MSG.

Health Benefits of Soy Protein

Soy protein offers numerous health benefits due to its nutritional profile. As a complete plant-based protein, it contains no cholesterol and is low in saturated fat. Its consumption is linked to positive health outcomes.

Cardiovascular Health: Consuming soy protein can help lower LDL and total cholesterol, supporting heart health. The FDA permits a health claim linking daily soy protein intake to a reduced risk of coronary heart disease.
Menopausal Symptoms: Soy contains isoflavones, plant compounds that can mimic estrogen. These may help reduce hot flashes in some women.
Bone Health: Soy isoflavones may positively affect bone density, potentially reducing osteoporosis risk, especially in postmenopausal women.
Weight Management: Soy protein can support weight loss and improved body composition by increasing satiety.
Gut Health: Soy's dietary fiber content aids digestive health.

Comparison: Isolate vs. Concentrate vs. TVP

Below is a comparison of the key forms of processed soy protein:


Feature	Soy Protein Isolate (SPI)	Soy Protein Concentrate (SPC)	Textured Vegetable Protein (TVP)
Protein Content	At least 90%	About 70%	50% (from soy flour) or 70% (from concentrate)
Processing	Highly refined, fats/carbs removed.	Partially refined, water-soluble carbs removed.	From defatted soy flour or concentrate via extrusion.
Fiber Content	Minimal	Most fiber retained	Retains fiber from source
Texture & Flavor	Neutral, fine powder	Earthy soy flavor, powder or granules	Bland until flavored, meat-like texture
Common Uses	Supplements, bars, fortified foods.	Baked goods, cereals, meat products.	Meat extender/alternative (chili, burgers).

Conclusion

Soy protein is a versatile and nutritious ingredient known by various names reflecting its processed forms. These include Textured Vegetable Protein (TVP), Soy Protein Isolate (SPI), Soy Protein Concentrate (SPC), and Hydrolyzed Soy Protein (HSP), each serving distinct purposes. As a complete protein, it offers health benefits, particularly for cardiovascular and bone health. Recognizing these different forms helps consumers make informed decisions about incorporating this plant-based option into their diet. For further details, consult resources like those from Soy Connection.

Soy Protein Sources and Soy Foods - Soy Connection

Frequently Asked Questions

Textured soy protein, also known as TVP, is commonly used as a meat substitute or extender in dishes like chili, tacos, and veggie burgers due to its meat-like texture when rehydrated.

Soy protein isolate is a specific, highly refined form of soy protein containing at least 90% protein. The broader term 'soy protein' can refer to isolate, concentrate, or textured soy protein.

The main difference is the protein concentration and refinement. Isolate is highly refined with a minimum of 90% protein, while concentrate retains more fiber and contains about 70% protein.

The flavor depends on the type. Soy protein isolate is known for its neutral, bland flavor, while soy protein concentrate has a more earthy or nutty taste.

Yes, soy protein is a high-quality, complete protein source, meaning it contains all nine essential amino acids necessary for human nutrition.

Isoflavones are plant-based compounds found in soy that can mimic the effects of estrogen in the body. They are associated with health benefits, including reducing menopausal symptoms and supporting bone health.

While generally safe and beneficial for most people, some individuals may have a soy allergy. High consumption may also affect thyroid function in sensitive individuals.