Soya Chunks, also known as textured vegetable protein (TVP), are dehydrated soy protein products derived from defatted soybean meal. They are widely recognized as a high-protein, plant-based ingredient and serve as an excellent meat substitute in vegetarian and vegan diets. When hydrated, soya chunks acquire a soft, chewy texture similar to meat, making them versatile for culinary applications.

From a nutritional perspective, soya chunks are exceptionally rich in protein (approximately 50–52 g per 100 g dry weight), and contain minimal fat and carbohydrates. They are also a source of iron, calcium, and dietary fiber, while being naturally cholesterol-free and low in saturated fat. Their high protein content supports muscle development, weight management, and overall health.

Soya chunks are commonly used in curries, stir-fries, snacks, and processed food formulations. They are increasingly incorporated into ready-to-eat meals, protein-rich snacks, and functional foods due to their nutritional profile and versatility.