Texturized Vegetable Protein (T.V.P.) is produced in a variety of shapes, sizes and colours. Amongst them popular shapes are granules, chunks and flakes. These products can also be flavoured to resemble the meat or poultry product which they may replace. These ingredients are widely used in combination with meat as meat binder and meat Extender in fast foods like Burgers, Pizza Toppings, and Hamburgers. Their Structure and texture can be modified by varying the extrusion mix. They absorb water and some fat, and therefore have a physical function in addition to providing meat like textural properties. They impart very important functional properties like water absorption & binding in Meats, Sausages, Gelation in meats, Cohesion – Adhesion in meat, sausages, Emulsification in Sausages, Bologna and Fat Absorption in meats, Sausages etc. They are widely used in Patties, chilli Meatballs, sausages, Salisbury Steaks, Pates (High fat, French Style) and Fish Sticks etc.