TVP crumbles can be used as a topping for pizzas, providing a protein-rich and flavorful alternative to meat toppings.
Pizza toppings sit exposed to some of the highest oven temperatures in food manufacturing, and a lot of plant proteins dry out or turn rubbery under that heat. Pea-based TVP, properly seasoned and rehydrated, keeps a chewy, meat-like bite even after baking — which is why it works for pepperoni-, sausage- and ground-beef-style toppings alike, as a soy-free alternative to soy-based crumbles.
Granea’s pea-based TVP is processed specifically to hold up at these temperatures, giving pizza manufacturers a consistent, non-GM substitute wherever soy protein toppings were previously the standard.
