Textured Soya/Vegetable Protein (TSP,TVP) is made through the textured soya protein processing line. After protein food is extruded from the dies of extruder, the food is sliced into granules, flakes, chunks, nuggets, goulash, steak (schnitzel), etc. by revolving knives, and then is dried in a rotary dryer. As this line make more concentrated and healthy protein,it has become the most popular in the world.

Production Flow of TVP Making Machine line

Flour Mixer → Double-screw Extruder → Conveyor → Dryer → Cooling Conveyor →Packing

No.	Description	Quantity	Function
1	mixer	1pc	Mix the materials with water or other liquid.
2	Screw Conveyor	1pc	Convey the materials into twin screw extruder.
3	Twin Screw Extruder	1pc	Raw material is curing and puffed in extruder, becoming different shapes by changing moulds.
4	Air Conveyor	1pc	Convey the products relying on the wind-force
5	Multi-layer oven	1pc	bake and dry the products
6	Cooling conveyor	1pc	Cool the soy product down before packing

Samples made by our warmly welcomed TVP Making Machine

Our Vegetarian Meat Soya Nugget Machine Line can produce many kind shapes soy proteins by changing the moulds.

Different capacity of our warmly welcomed TVP Making Machine line for your choice

Model	SLG65	SLG85	SLG95
Installed Power	170Kw	230Kw	280Kw
Production Capacity	200-300Kg/h	500-600Kg/h	1-2T/h
Dimension	22x2x3m	26x3x5.5	30x3x5.5m

TVP Making Machine application Scope

1. Meat Alternatives & Analogues
Burgers & Patties: Produces fibrous, chewable textures mimicking beef/chicken
Strips & Chunks: For vegan "chicken" nuggets, steak pieces, and fish substitutes
Mince & Ground Meat: Ideal for tacos, bolognese, and sausages
2. Ready-to-Eat & Processed Foods
Instant Meals: Rehydratable TVP for camping/military food
Canned Stews & Curries: Maintains texture after thermal processing
Frozen Foods: Stable structure during freeze-thaw cycles
3. Food Service & Retail
Restaurant Supply: Pre-cut TVP for foodservice applications
Retail Packaged Goods: Shelf-stable protein ingredients
4. Nutritional Fortification
Protein-Enriched Foods: Boosts protein in pasta, snacks, and baked goods
Clinical Nutrition: Easy-to-digest protein for elderly/special diets
School Meals: Cost-effective meat extender
5. Global Cuisine Adaptations
Asian Foods: Mock duck, vegetarian char siu
Western Cuisine: Vegan bacon, pepperoni
Middle Eastern: Falafel blends, kebab substitutes
6. Industrial Food Ingredients
Flavor Carriers: For soup bases and seasonings
Functional Additives: Binders for veggie burgers