Soy meat, also known as soya chunks, textured or texturized vegetable protein (TVP), is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Soya meat can be used to make vegetarian or vegan versions of traditionally meat-based dishes. To rehydrate the soya meat, simply add hot water to it and let it sit for 5-10 minutes. The soy chunks will begin to fluff and take on the texture of ground beef.
