Wet TVP, also called as High moisture extrusion meat (HME) or High Moisture meat analog (HMMA), new development technology for the textured soya protein food,.Ideal ingredients recommend for the compact textured fresh meat analog . Becasue of its high moisture (50-70%)content inside protein, with more fibrous texture , recommend for the whole-cut steak, chicken nugget, fish texture meat analog use. Arrow Machinery provide the turnkey solution for the HME production line.including the protein flour intake,handing,dosing , extrusion, cooling & texturing &cutting line.

Dry TVP, also known as textured protein, uses plant-based proteins such as soy and pea as its 

primary raw materials. Under high temperature and pressure in an extruder, 

the texture is broken down and reorganized, creating a fine fiber texture and toughness, 

giving the product the texture and taste of animal meat.

This product is directly extruded, has a low moisture content, and is easy to store and transport.