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Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a defatted soy flour product. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat.

A2Y AGRIPURE Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from 'NON GMO' soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.

  • TVP can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads.
  • Used in Soups, Hamburger, Ground meat, stuffing, sausages, vegetarian products, Bolognese sauces, pizza dressing, nuggets and meatloaf etc.
  • Reconstitute unflavored textured vegetable protein by adding it directly to soups with high water content.

NON GMO Soya TVP is made from high quality, Defatted Soya Flour obtained from the process of Seed cleaning, Dehulling, Oil extraction and pulverizing through a thermoplastic extrusion process under high temperature short time cooking to inactivate the anti nutritional factors present in the flour.

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