TSP, TVP, soy meat

Textured soy protein (TSP), also known as soya meat (doesn’t it sound better?), is probably the oldest strictly vegan/vegetarian product produced in the West. Today, it is underrated, somewhat forgotten, old-fashioned, or unfashionable, despite being very interesting and fitting in with current culinary trends such as zero waste, because it is made from waste. TSP is obtained from waste soybean oil cake, using a process called extrusion, which involves subjecting it to high temperature and pressure simultaneously.

The production process is quite simple and does not require complicated technological or chemical processes. The soybean cake is subjected to high pressure and a temperature of 150–200°C during extrusion through nozzles. When it emerges from the nozzles, the product rapidly expands and cools, taking on a characteristic spongy form, and is then dried.

The production method was developed in the 1960s by the Archer-Daniels-Midland food corporation in Chicago. The company also owns the name “Texture vegetable protein” and the abbreviation TVP as a registered trademark.

Good TSP products consist mainly, if not entirely, of protein and fiber. So, the composition is not perfect, but very good. What is important and characteristic is that the product is completely neutral in taste and can be directed in different directions. In my kitchen, there is a basic…