Textured protein products are produced in a variety of shapes, sizes, and colors. The most popular shapes are granules, chunks and flakes. These products can also be flavored to resemble the meat or poultry product which they may replace. Fabrication may also include several processes which, when combined, produce simulations of specific products. For example, simulated bacon slices are made by laminating random fibers or doughs with edible binders.
Some layers are colored to simulate meat, others are colorless to represent fat.
The multi-layered slab is heat set and transversely cut into slices. It can also be included in other meat systems as a meat replacement to add texture and mouthfeel to the finished product.