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Soya chunks are a high-protein, plant-based food product derived from defatted soy flour, a byproduct of extracting soybean oil. These chunks, also known as textured vegetable protein (TVP), are made through a process of extrusion, which involves cooking the soy flour under high pressure and then drying it to form a fibrous, meat-like texture. They can be rehydrated and used in a variety of dishes, including curries, stews, stir-fries, and salads, providing a nutritious and cost-effective protein source. Currently, soya chunks are gaining immense traction across the globe in vegetarian and vegan diets as a meat substitute due to their high protein content, low fat, and versatility in cooking.
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