Textured soy protein

It has a sponge-like texture which ressembles ground meat.

Process
It is produced from soy flour after the soybean oil has been extracted.

The flour is mixed with water and cooked under pressure. The mixture (soy protein) is then dehydrated and cut into either granules or chunks.

Storage
Dry textured soy proteins have a very long shelf life. You can keep them for months as long as they are stored in an air-tight container.

Once rehydrated, they must be stored in the refrigerator and eaten within a few days.

Nutritional values
Textured soy proteins do not contain cholesterol and are an excellent source of proteins.

***Ref: "The TVP Cookbook" by Dorothy R. Bates***
100 g of textured soy protein provide
Proteins	50 g
Carbohydrates	9 g
Fats	31 g
Calcium	340 mg
Iron	8 mg
Magnesium	347 mg
Phosphorus	700 mg
Potassium	2200 mg
Sodium	15 mg
Zinc	5.5 mg
Niacin	3 mg

How to use it?
Textured soy protein must be rehydrated before eaten.
Simply pour boiling water over them and let stand for a few minutes (5-10 minutes). They will triple in volume. You may then incorporate them into your recipes.
If you want you can flavor the water with spices, lemon juice, or use a vegetable broth.
You can use them as substitutes for ground meat in any recipes.