Textured vegetable protein (TVP) made from defatted soy flour — a high-protein, meat-textured, shelf-stable ingredient for food manufacturers and bulk buyers.
Explore the ProductAlso known as textured vegetable protein (TVP), textured soy protein (TSP), or soya nuggets — the same ingredient by several names.
Soy chunks are made from defatted soy flour — soybeans that have had their oil extracted, leaving behind a protein-dense flour. That flour is cooked under heat and pressure and forced through an extruder, which restructures the protein into a fibrous, meat-like texture. The result is a dry, chunk-shaped product that rehydrates in minutes and holds its shape through cooking.
Because the oil has already been removed, soy chunks are naturally low in fat and dense in protein, which is what makes them useful as an economical protein source and meat substitute across food manufacturing, institutional catering, and retail.
A dense, plant-based protein source by weight — well above most legumes in raw form.
Made from defatted soy flour, so the oil is already removed before texturing.
Dry, sealed, and stored correctly, soy chunks stay stable for around a year.
Quick to prepare — soak or boil briefly and the chunks are ready to cook with.
Soy chunks go through extrusion — a mechanical process that reshapes soy protein into a fibrous texture without any artificial binders.
Soybeans are cleaned of debris and their outer hulls removed, isolating the bean for processing.
The dehulled beans are pressed and solvent-extracted to remove oil, leaving behind protein-rich defatted soy flour.
The defatted flour is ground to a consistent, fine particle size ahead of extrusion.
The flour is cooked under high heat and pressure and forced through an extruder, which aligns the protein into a fibrous, meat-like structure.
The extruded protein is cut into chunks, granules, or flakes depending on the order, then dried down to a low, storage-stable moisture level.
The same drying that gives soy chunks their texture is what makes them easy to store, ship, and hold in bulk.
Dried down after extrusion, soy chunks resist the mould and bacterial growth that shortens the life of moist protein sources.
A cool, dry space and a sealed, airtight container are enough — no refrigeration needed until the product is rehydrated.
Lightweight and compact relative to fresh protein, making it economical to stock, warehouse, and ship in volume.
Used as a protein extender in processed foods, ready meals, and meat-analogue products.
A low-cost, high-protein staple for school, hostel, and large-scale kitchen menus.
A complete plant-based protein source, popular as a home cooking staple across households.
Compact, shelf-stable, and easy to containerise — well suited to long-distance export shipments.
ASK Soy is built on a merchant-exporter model — sourcing quality soybean stock through direct relationships with growers and regional traders, rather than layers of middlemen, so raw material quality is visible from the point of procurement.
Processing is handled through partner facilities equipped for oil extraction and extrusion, with every batch checked for protein content, moisture level, and texture before it's packed for shipment. It's a straightforward chain: source honestly, process properly, and stand behind the batch that leaves the facility — the same approach ASK Exim India applies across every product line.
Bulk orders, specifications, or sample requests — send a note and the export team will follow up.