Textured Vegetable Protein

Product Description

 

Textured Vegetable Protein (TVP) is a broader category term than textured soy protein - while soy remains the most widely used and cost-effective source, TVP can also be produced from pea protein or wheat protein (vital wheat gluten), each offering formulators a different functional and allergen profile. All three are produced through high-temperature, high-pressure extrusion, restructuring the protein into a fibrous matrix that develops a meat-like texture when rehydrated, but they differ in protein content, allergen classification, and sensory characteristics - giving formulators flexibility to match the source to their specific product requirements.

Sheerherb supplies Textured Vegetable Protein across all three major source categories - soy, pea, and wheat - with protein content and texture consistency verified for each. We supply plant-based meat manufacturers, food processors, and contract manufacturers sourcing TVP raw material matched to their allergen requirements, cost targets, and finished-product texture goals.

 

 

Item	Detail
Source Options	Soy (defatted flour/concentrate) / Pea protein / Wheat (vital gluten)
Processing	High-temperature, high-pressure extrusion
Protein Content	Soy: 50–52% / Pea: 55–65% / Wheat: 65–75% (source-dependent)
Format Options	Granules, flakes, chunks, strips, or mince - sized to application
Extrudate Type	Low-moisture (LM-TVP, standard dry format) or high-moisture (HM-TVP, more fibrous meat-like texture, available on request)
Allergen Profile	Soy: contains soy / Pea: soy-free, allergen-friendly / Wheat: contains gluten
Fat Content	Low fat across all sources
Moisture	≤10%
Heavy Metals / Microbial Limits	Meets standard international food-grade limits
Shelf Life	24 months when stored properly
Storage	Cool, dry place, below 75°F/24°C and 60% relative humidity
Certification	ISO 9001, ISO 22000, HALAL, Kosher, Non-GMO

Custom source selection, particle size, and moisture-extrusion type (LM vs. HM) can be arranged for specific application needs - request a sample before confirming your order.

 

Plant-Based Meat Products (Allergen-Specific Formulations)

Pea-based TVP supports soy-free plant-based meat lines, while soy-based TVP remains the standard cost-effective option - source selection lets formulators match specific allergen-label requirements.

Meat Extension in Processed Foods

All three sources support use as a meat extender in burgers, meatballs, chili, tacos, and casseroles.

High-Moisture Extrudate Applications

HM-TVP formats, available across source types, support premium plant-based meat products requiring a more authentic, fibrous meat-like bite.

 

Sheerherb supplies Textured Vegetable Protein across soy, pea, and wheat sources and is certified to ISO 9001, ISO 22000, HALAL, Kosher, and Non-GMO standards. As a supplier serving plant-based meat manufacturers and food processors worldwide, we keep pricing competitive across all source options without compromising on protein content or texture consistency.

We operate our own extrusion facility and R&D team, which means source selection, custom specifications, and sample requests are handled in-house rather than passed through a third party - giving you faster turnaround and more control over the final spec.

If you're comparing Textured Vegetable Protein wholesale prices across soy, pea, or wheat sources, or need a supplier for OEM/private label plant-based meat production, contact chriswang@sheerherb.com for current pricing, COA samples, and a formal quote.

 

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