Product Introduction
Textured soy protein (TSP), also known as textured vegetable protein (TVP), is a high-protein ingredient made from non-GMO soybean raw material. During extrusion processing, soy protein is restructured into a fibrous, meat-like texture. After rehydration, it gives a juicy, chewy bite similar to cooked meat.
WEHENGFOOD is a professional China textured soy protein manufacturer, supplier and exporter. We offer 8 product series and more than 50 specifications, with protein content from 50% to 80%. Whether you make meat products, frozen foods or plant-based meat alternatives, we can supply the shape, size, color and protein level you need. As a direct factory supplier, we offer competitive wholesale pricing and stable bulk supply for importers, distributors and food manufacturers worldwide.
Product Range
| Series | Protein (dry basis) | Features | Typical Use |
|---|---|---|---|
| Wet-Grind Granules | ≥50% | Small granules in natural, red or brown | Dumpling fillings, sausages, meatballs, sauces, simulated beef products |
| Round Pellets | ≥50% | Uniform round granules, 3 mm to 13 mm | Fillings, sausages, instant snacks, seasoning sachets |
| Shredded Cylinders | 50%–65%+ | Fibrous, cylinder shape, natural/red/brown | Dumplings, sausages, meatballs, sauces, vegan meat |
| Large Flakes | 60%–70% | Dense fibrous flakes that mimic muscle fiber | Premium meat products, hand-pulled vegetarian meat, snacks |
| Thin Flakes / Shreds | 50%–70%+ | Fast rehydration, no second treatment needed | Plant-based products, fillings, sausages |
| Round Balls | 50%–65% | Coarse fibrous balls, 20 mm and 30 mm | Vegetarian meatballs, stir-fry, braised dishes |
| Protein Crisps | ≥60% to ≥80% | Crunchy, uniform pellets, up to 80%+ protein | Nutrition bars, energy bars, meal-replacement products |
| Custom Products | Custom | Developed to your needs | Special shapes, colors and functional requirements |
Certificate of Analysis
| ITEMS | STANDARD |
| Crude protein (dry basis N*6.25) ≥ % | 50 |
| Weight(g/l) | 150-450 |
| Hydration% | 260-350 |
| Moisture ≤% | 10 |
| Crude Fiber ≤% | 3.5 |
| PH | 6.0- 7.5 |
| Calcium ≤ % | 0.02 |
| Sodium ≤ % | 1.35 |
| Phosphorus ≤ % | 0.7 |
| Potassium ≤ | 0.1 |
| Total plate count(cfu/g) | 3500 |
| E-coli | Negative |
| Crude protein (dry basis N*6.25) ≥ % | 50 |
Key Functions & Benefits
- High protein content: 50%–80% protein (dry basis), which suits protein-fortified and nutrition-focused products.
- Excellent water absorption: Rehydrates quickly and holds a large amount of water, which improves yield and lowers formulation cost.
- Strong oil retention: Binds fat and flavor, so the finished food stays juicy and tastes richer.
- Fibrous, meat-like texture: Gives a realistic chew and a shredded or layered structure in meat and meat substitute applications.
- Cost-effective meat extender: Replaces part of the meat in sausages, dumpling fillings and meatballs without losing the eating experience.
- Clean-label plant protein: Made from non-GMO soybean, which fits vegetarian and vegan positioning.
- Easy to use: Most grades are used directly after rehydration. Some thin-flake grades also work by dry addition.
- Customizable: Shape, size, color, texture and functional properties can be developed for your application.
Applications
Textured soy protein is widely used across the food industry:
- Plant-based meat alternatives: Vegan burgers, nuggets, shredded “pulled” meat, vegetarian jerky and imitation beef products.
- Meat products: Sausages, hot dogs, ham, luncheon meat, meatballs and patties, where TSP improves yield and texture.
- Frozen foods: Dumpling and wonton fillings, steamed buns, spring rolls and ready meals.
- Convenience foods: Instant noodle toppings, seasoning sachets, sauces (such as bolognese-style meat sauce), and ready-to-eat snacks.
- Nutrition and sports products: Protein bars, energy bars and meal-replacement products (protein crisps).
- Vegetarian dishes: Stir-fries, braised dishes, hot pot ingredients and vegetarian meals for foodservice.
How to Use
- Rehydrate directly: Soak in water until fully softened, then use as is. This applies to most granule, pellet and cylinder grades.
- Chop or shred after soaking: Large flakes and cylinders can be chopped or shredded to match the final dish.
- Dry addition: Thin-flake grades can be dosed in a measured amount of water or added dry in the formulation.
- Protein crisps: Use directly, with no soaking, in cold-processed products such as bars.
Factory
Package
Exhibitions
FAQ
Q1: What is the difference between textured soy protein and soy protein isolate?
Textured soy protein is an extruded, structured product with a fibrous, meat-like texture, mainly used as a meat substitute or extender. Soy protein isolate is a fine powder with about 90% protein, used for nutrition, emulsification and gelling. They serve different purposes.
Q2: What protein levels do you offer?
We supply textured soy protein from 50% to 80% protein (dry basis). Protein crisps are available at 60% and 80% or higher.
Q3: Can I get a custom shape, size or color?
Yes. We offer natural, red and brown colors, and we can develop custom shapes, sizes, textures and functional properties to match your recipe.
Q4: Is your textured soy protein non-GMO?
It is made from non-GMO soybean raw material with traceable sourcing. Please contact us for documents and certifications.
Q5: What are the packaging and shelf life?
Standard packaging is a 20 kg paper bag, with a shelf life of 1 year when stored in a cool, dry place.
Q6: What is your minimum order quantity, and do you ship worldwide?
[Please fill in your MOQ.] We export from China to customers worldwide. Contact nancy@wehengfood.com for samples, pricing and lead times.
