What is the term for the protein derived from the soybean that is often used as a meat substitute?

The term for the protein derived from the soybean that is often used as a meat substitute is known as textured vegetable protein (TVP). TVP is made from defatted soy flour that has been cooked under pressure and then dried. This process results in small granules or chunks that rehydrate easily and absorb flavors well, making them a popular addition to various dishes as a meat alternative.

Tofu, while also derived from soybeans, is made by coagulating soy milk and pressing the curds into blocks. It has a different texture and cooking applications compared to TVP. Seitan, on the other hand, is made from gluten, the protein found in wheat, which gives it a chewy texture similar to meat but is not soy-based. Quinoa is a grain that, while high in protein, is not a soy product and does not function as a meat substitute in the same way that TVP does. Thus, the correct answer accurately identifies the specific soy-derived protein most commonly used in place of meat.