Why Choose David & Kitchen Textured Pea Protein (TPP)?

A soy-free, allergen-free next-generation plant protein.

Textured Pea Protein (TPP) is made from purified pea protein, offering a clean-label, soy-free, allergen-free alternative with an exceptionally high protein content of up to 83%. It features a mild flavor profile without beaniness, and its compact fiber structure makes it suitable for chicken-style, tuna-style, ground meat, patties, and canned food applications.

With a water absorption capacity of 2.4–2.7 times its dry weight, TPP produces juicy products with a layered texture and clear fiber direction, enabling a realistic meat-like bite. As global demand for soy-free and hypoallergenic protein rises, TPP has become one of the most sought-after ingredients among modern plant-based meat brands.

What Makes the Flavor & Texture of TPP Unique?

Clean, neutral taste that absorbs seasoning precisely.

Compared to soy protein, TPP has a milder, cleaner taste with no obvious beany notes, making it ideal for consumers who avoid soy, have allergies, or prefer a lighter flavor. Its structured fibers mimic the texture of white meat such as chicken breast or fish, providing a firm yet elastic bite after hydration.

Thanks to its high protein purity and strong absorption ability, TPP captures seasonings, marinades, and sauces effectively — making it a perfect foundation for Western-style plant-based dishes, Asian cuisine, ready meals, and premium meat alternatives.

Why Do Global Buyers Prefer David & Kitchen TPP?

High-standard manufacturing, clean label formulation, and reliable supply.

David & Kitchen TPP is produced in advanced, certified facilities with no artificial additives, ensuring safe, stable, and traceable quality. We provide multiple format options that support retail products, industrial manufacturing, and large-scale food processing.

Whether you are launching a new soy-free plant-based product or upgrading an existing formulation, David & Kitchen TPP delivers high protein density, excellent flavor neutrality, and strong functional performance. It is one of the most promising core proteins for future plant-based meat innovation.