Textured Vegetable Protein Market Report 2026

The textured vegetable protein market size has grown exponentially in recent years. It will grow from $2.02 billion in 2025 to $3.51 billion in 2026 at a compound annual growth rate (CAGR) of 73.3%. The growth in the historic period can be attributed to rising consumer demand for meat substitutes, expansion of soy processing infrastructure, growth of processed food consumption, increased availability of plant protein sources, cost advantages over animal protein.

The textured vegetable protein market size is expected to see exponential growth in the next few years. It will grow to $50.99 billion in 2030 at a compound annual growth rate (CAGR) of 95.3%. The growth in the forecast period can be attributed to increasing shift toward plant-based diets, rising investments in alternative protein innovation, expansion of food service plant-based offerings, growing focus on clean-label protein ingredients, increasing demand for sustainable food production. Major trends in the forecast period include increasing adoption of plant-based meat alternatives, rising demand for high-protein functional ingredients, growing use of textured proteins in ready-to-eat foods, expansion of organic textured protein products, enhanced focus on texture and mouthfeel optimization.

The growing vegan population is anticipated to drive the expansion of the textured vegetable protein market in the coming years. The vegan population consists of individuals who adopt a vegan lifestyle, avoiding animal-derived products and by-products in both their diet and everyday choices. Textured vegetable protein is an important component of vegan diets, serving as a versatile, high-protein meat alternative that offers a sustainable and plant-based option for fulfilling nutritional requirements. For example, in January 2024, according to a survey conducted by Finder.com LLC, a US-based personal finance comparison platform, the number of vegans reached 2.5 million in early 2024, rising from 1.1 million in 2023. Therefore, the increasing vegan population is contributing to the growth of the textured vegetable protein market.

Leading companies in the textured vegetable protein market are concentrating on developing innovative offerings, such as clean-label TVP ingredients, to enhance sustainability, streamline processing, and improve functional performance in plant-based and hybrid food applications. A clean-label TVP ingredient refers to a naturally processed textured protein produced without chemical extraction, delivering better flavor neutrality, flexibility, and usability across a wide range of food formulations. For instance, in December 2025, Happy Plant Protein, a Finland-based food technology company focused on plant protein innovation, introduced its faba bean TVP. This ingredient is manufactured using a patented dry extrusion process that removes the need for chemical extraction, reduces water and energy consumption, and minimizes bitterness and beany off-notes typically associated with legume proteins. Its flexible structure and compatibility with different flours enable manufacturers to achieve customizable textures while supporting local sourcing and reducing production complexity.

In February 2024, Cargill, a US-based multinational food corporation, expanded its partnership with Enough, a sustainable protein company, through a commercial agreement to use and market Enough’s Abunda protein. This expanded collaboration is designed to jointly develop nutritious and sustainable alternative meat and dairy products by combining Cargill’s expertise in plant-based proteins, texturizers, fats, and formulation and application capabilities. Enough is a UK-based food technology company specializing in sustainable protein solutions.

Major companies operating in the textured vegetable protein market are Archer Daniels Midland Company, Cargill Incorporated, Roquette Freres SA, Shandong Yuxin Biotechnology Co. Ltd, Axiom Foods Inc., Kansas Protein Foods LLC, Crown Soya Protein Group, Wilmar International Ltd, Fuji Oil Co. Ltd, Vestkron A/S, Ingredion Inc, Beneo GmbH, Cosucra Groupe Warcoing SA, Devansoy Inc., Emsland Group, Gushen Biological Technology Group Co. Ltd., Kerry Group PLC, MGP Ingredients Inc., Nutri Pea Ltd., Puris Proteins LLC.

North America was the largest region in the textured vegetable protein market in 2025. The regions covered in the textured vegetable protein market report are Asia-Pacific, South East Asia, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the textured vegetable protein market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Taiwan, Russia, South Korea, UK, USA, Italy, Spain, Canada.

The textured vegetable protein market consists of sales of chunks, flakes, slices and granules. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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