TVP is short for textured vegetable protein. It is a food made from soya beans: the oil is taken out, and what is left is pushed through a machine under heat and pressure so that it comes out with a chewy, stringy feel, a bit like meat. It is usually sold dry, in small chunks or flakes, and you soak it in hot water or stock before cooking. On its own it tastes of almost nothing, which is the point — it soaks up whatever sauce you cook it in, so it goes into things like meat sauce, chilli, dumpling filling and pies as a cheap stand-in for minced meat. You will meet the word on food packets, on ingredient lists, and in vegetarian cooking talk more than in ordinary conversation. Written with three capital letters, and said letter by letter: T-V-P. It is uncountable — 'some TVP', not 'a TVP'. You may also see it called soya mince or textured soy protein. It is worth knowing that TVP is an older, plainer product than the newer plant-based meats sold in supermarkets now; those are made to copy meat closely, while TVP does not pretend to be anything much until you cook it.

組織化植物蛋白（就是台灣說的素肉、素肉燥用的那種乾燥豆製品）