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What are common ingredients in plant-based meat substitutes?

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Illustration of a vegan food pyramid divided into four sections: whole grains at the base, followed by vegetables, then fruit, and legumes at the top, with recommended daily servings and images of representative foods in each group. — vegetarianism A vegan food pyramid, which excludes meat and animal products.

Plant-based meat substitutes rely on a variety of plant-derived ingredients to replicate the texture, nutritional profile, and functional properties of animal meat.

A primary component is the soybean, a legume valued for its high protein content and amino acid profile, which closely resembles that of animal protein. Key ingredients derived from soybeans include:12

Textured Vegetable Protein (TVP): A processed soy product used as a meat substitute or additive to provide a meatlike texture.32
Isolated Soy Proteins: These are frequently utilized as emulsifiers and binders to hold meat substitutes together.1
Soy Flour: Often used in food processing to improve structural integrity.1

Beyond soy, manufacturers utilize various plant-based components to achieve specific culinary results. For instance, enzyme-modified proteins are sometimes added to provide functional benefits, such as acting as an egg-albumen supplement in whipped products. These ingredients are essential for creating products that satisfy the dietary requirements and preferences of those practicing vegetarianism or veganism.12