Dry TVP - produced by Low Moisture Extrusion Cooking (LMEC) - has been used as a meat substitute or extender for many years.

It is usually supplied as bulk dry ingredients to manufacturers who rehydrate them before incorporating into meat-free products such as burgers, sausages, meatballs and prepared dishes.

Conventional dry TVP has a long shelf life, and can be manufactured, dried and sold in bulk for processing.