Soy proteins have emerged as one of the most commonly used base materials for textured vegetable proteins. Textures soy proteins are food products usually characterized by fibrous character, chewiness, and high structural integrity. The growing demand for meat substitutes is a key driver for the textured soy protein market. Textured soy protein are also used in certain meat products. Key sources may consist of soy protein concentrates, soy flour, and soy protein isolates. Over the years, organic soy protein has gained popularity among vegan population. The increasing inclination toward organic food and beverage products has also influenced the course of the textured soy protein market. The growing adoption of advanced technologies for making fibrous protein products, notably advancements in specialized die technology, is a key trend boosting the textured soy protein market. New formulations have emerged in soy concentrates and soy isolates, which help in the formation of fibrous ...