TVP can be added to pasta sauces, chili, and other dishes that traditionally use ground meat, providing a plant-based alternative.
Bolognese and similar sauces call for a finely textured protein that distributes evenly through tomato, herb and wine-based sauces rather than clumping — pea-based TVP breaks down into this kind of fine crumb once rehydrated. Its mild flavor stays out of the way of garlic, onion and acidity from the tomatoes, and it holds moisture well over long simmer times without going mushy.
This is where Granea’s pea-based TVP is often used as a direct swap for soy protein concentrate, since the crumb it produces distributes through a sauce much the way soy TVP historically has.
