Textured vegetable proteinis the by-product derived from various types of vegetable ingredients processing and is leveraged as a substitute for meat due to its same protein content. This protein is a defatted form of vegetable proteins that are very simple in their cooking procedure. These proteins are rich in fiber and contain no fat, and are highly nutritious. The growing demand in the functional drinks industry is projected to boost the market growth over the forecast period. Rapidly growing demand for Ready-to-Eat (RTE) food products due to a hectic lifestyle and busy schedules are projected to drive the market growth. But somehow, the allergies related to the vegetable protein sources, including soy and wheat, restrict the textured vegetable protein market growth. The textured vegetable protein market is expected to reach at a CAGR of 6.1% by 2026.

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Textured Vegetable Protein Market by Source
Soy
Pea
Wheat
Textured Vegetable Protein Market by Type
Slices
Flakes
Chunks
Granules
Textured Vegetable Protein Market by Application
Meat alternatives
Cereals & snacks
Other applications
Textured Vegetable Protein Market by Geography
North America
Europe
Asia Pacific
Rest of the World
In the market based on source, the soy segment has a significant share in the textured vegetable protein market. This is because it is a low-fat protein vegetable source, and it is often taken as a substitute for meat owing to the low cost compared to animal-based protein. Since textured soy is a perfect meat substitute, it is gaining more demand among vegan consumers.
Thus, these soy features are majorly responsible for increasing soy demand as an essential source for textured vegetable protein.

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