High in protein, soy grits can be cooked together with other grains. Soy protein isolates contain the most amount of protein of all soy products. When hydrated, it has a chewy texture. It is widely used as a meat extender. Textured soy flour contains about 70 percent protein and retains most of the bean's dietary fiber.
Soy sauces have a salty taste, but are lower in sodium than traditional table salt.
Specific types of soy sauce are shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Soy yogurt is made from soy milk. Its creamy texture makes it an easy substitute for sour cream or cream cheese.