Soya TVP / Granules: The Plant-Based "Keema" Textured Vegetable Protein (TVP), commonly known as Soya Granules, is a modern nutritional marvel derived from defatted soy flour. Produced through a process of extrusion, these tiny, porous bits are the vegetarian answer to minced meat. Often called "Soya Keema" in Indian households, they are prized for their ability to absorb flavors and provide a substantial, chewy texture. A Protein Titan Soya granules are among the most concentrated sources of plant-based protein available. Their nutritional profile is particularly impressive for those on a vegan or vegetarian diet: The 50% Rule: Roughly half of the weight of dry soya granules is pure protein (approx. 52g per 100g). This is significantly higher than eggs, meat, or traditional dals. Complete Protein: Unlike many plant sources, soy is a "complete" protein, containing all nine essential amino acids required by the human body. Zero Cholesterol: Naturally free of cholesterol and extremely low in saturated fat, making them a heart-healthy alternative to animal mince. Mineral Rich: They are a dense source of iron, calcium, and B vitamins, particularly folate. The Gluten-Free Meat Substitute One of the greatest advantages of natural Soya TVP is that it is inherently gluten-free. While many "mock meats" use vital wheat gluten (Seitan) to achieve a meaty texture, soya granules rely solely on soy protein. This makes it a safe and versatile "meat" alternative for those with Celiac disease or gluten intolerance. Note: Always check for "Certified Gluten-Free" on the packaging to avoid cross-contamination from mills that also process wheat.