TVP, or textured vegetable protein is a product that is left over making soybean oil. Once the oil is extracted, it creates a defatted soy flour that is then dehydrated. What's left is just the soy protein and fiber. TVP is often used as a meat substitute in vegan and vegetarian dishes like chili or pasta. The chewy texture resembles ground beef. To use tvp, you just need to rehydrate it and then squeeze the excess liquid out. It soaks up whatever flavors you cook it in.