Pea-based TVP can be used to create delicious and meaty plant- based burger patties, providing a great alternative to traditional meat burgers.   Burger patties need a bite that survives the grill without turning gummy or falling apart. Pea-based TVP rehydrates into a fibrous structure that holds together under heat while staying juicy — and because it starts from yellow peas rather than soybeans, it gives manufacturers a soy-free, non-GMO option for customers avoiding soy allergens. Granea’s pea-based TVP is formulated

TVP can be seasoned and shaped into meatballs, offering a tasty and protein-packed option for pasta dishes or sandwiches.  Once rehydrated, pea-based TVP can be seasoned, shaped and cooked much like ground meat, which is why it’s become a common drop-in for manufacturers reformulating meatball recipes away from soy. What matters most here is its ability to bind moisture and fat while holding a round shape through cooking, reheating and freezing — retail and foodservice meatballs both depend on this.