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 for exactly this kind of high-moisture, high-heat application, giving burger producers a consistent raw material batch after batch. Pea protein production also carries a smaller water and land footprint than animal protein, a detail that increasingly shows up in burger packaging claims alongside “soy-free.”
