Pea-based TVP can be added to soups and stews to enhance their protein content and add a meaty texture.
Long simmer times are where a lot of protein additives fall apart — literally — but pea-based TVP’s fibrous structure survives extended, low-heat cooking while gradually absorbing broth and seasoning. It comes in a range of piece sizes, from fine granules to larger chunks, so manufacturers can match texture to a chunky stew or a smoother, protein-enriched broth.
Granea supplies pea-based TVP across this size range, giving soup and stew producers a soy-free protein source that can be tuned to a specific product instead of a one-size-fits-all crumble.
