Plant protein products that are shaped and textured to form particles or shaped pieces — such as chunks and strips — usually by extrusion cooking of defatted soy flour or soy protein concentrate. Textured vegetable proteins (TVP) mimic the fibrous, chewy bite of meat, making them the backbone of vegetarian burgers, chilli, and ready meals, and economical meat extenders in institutional catering. Hydrated before use, they absorb flavours from seasonings and sauces. Nutritionally they supply protein and fibre with little fat, though sodium in flavoured varieties warrants attention. Quality is judged by hydration capacity, texture, and absence of beany off-flavours.