Market Overview

The global textured soy protein market size was valued at USD 2.03 Billion in 2024 and is estimated to reach USD 4.08 Billion by 2033, with a CAGR of 7.66% during the forecast period 2025-2033. The market growth is propelled by rising demand for plant-based protein alternatives, increasing prevalence of chronic diseases, and growing consumer preference for vegan diets. North America dominates with over 35.8% market share in 2024.

Study Assumption Years

  • Base Year: 2024
  • Historical Years: 2019-2024
  • Forecast Period: 2025-2033

Textured Soy Protein Market Key Takeaways

  • The global textured soy protein market size was valued at USD 2.03 Billion in 2024.
  • The market is expected to grow at a CAGR of 7.66% from 2025-2033.
  • Forecast market size is USD 4.08 Billion by 2033.
  • North America holds the largest share with over 35.8% market dominance in 2024.
  • Growing consumption of plant-based foods and rising popularity of vegan diets are key growth drivers.
  • Increasing prevalence of chronic diseases such as obesity, diabetes, and heart disease fuels demand.
  • Health consciousness, ethical concerns regarding animal welfare, and environmental sustainability shift consumer preferences towards plant-based proteins.

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Market Growth Factors

  1. The textured soy protein market is witnessing growth in light of an increase in the plant-based diet consumption. Consumers are becoming increasingly aware in health, ethics, and environmental concerns along with the rising demand for vegetarian, vegan, and flexitarian diets. Health benefits products are driving this market because the consumer wants a way to lower the risk of heart disease, obesity, diabetes, and some cancers by reducing saturated fats and cholesterol and increasing fiber and phytochemicals. More textured soy protein demand and more textured soy protein product launches will probably happen since textured soy protein is sustainable and since textured soy protein is nutritious. In July 2024, Nestlé launched Maggi Rindecarne then.
  2. New formulations and processing technologies innovate products for improvements to the flavor, texture, and nutritional value of foods drive rapid growth in the plant-based food market soy protein, high moisture extruded (HME) products, and precision fermentation technologies exemplify innovations. Alternative proteins worldwide have received investment of over USD 14.2 billion during the last ten years. For instance, in May 2024, Otsuka Pharmaceutical launched the SOYJOY nutritional bar to be sold online through Otsuka's distribution channels. The SOYJOY bar is marketed as a gluten-free nutrition bar made from whole soy.
  3. Increased awareness of the role of health and nutrition in consumer food choices due to the rising incidence of obesity, diabetes, and heart disease, have made consumers conscious of nutrient-dense, high protein, and clean-label products. Growing demand for organic, non-genetically-modified organism (GMO), and minimally processed foods have driven the protein alternative market. For example, in July 2024, The Coconut Collab, in response to increasing demand, introduced its Protein Yog, a dairy-free yogurt product with 10g of protein per serving.

Market Segmentation

By Nature:

  • Organic
  • Conventional
  • Non-GMO: Constitutes around 55.9% market share in 2024. Derived from non-genetically altered soybeans, this segment appeals to consumers seeking natural, less processed and ethically sourced foods. It drives demand especially where GMO transparency and regulatory oversight are stringent.

By Source:

  • Soy Protein Concentrates: Contain 70%-80% protein after removing soluble carbohydrates, widely used in meat alternatives, processed meats, bakery, and nutritional supplements.
  • Soy Protein Isolates: The purest form with 90% or more protein, ideal for high-protein applications such as supplements, sports nutrition, and infant formulas.
  • Soy Flour: Minimally processed with nearly 50% protein, used for baking, snacks, processed meats, and as a base for extruded textured soy products. It retains carbohydrates and fiber, preferred in whole-food applications.

By Application:

  • Food: Accounts for around 78.3% market share in 2024. Used in meat analogs, processed foods, baked goods, snacks, and dairy alternatives because of its meat-like texture, protein content, and water absorption. It caters to rising demand for plant-based meat substitutes in vegetarian, vegan, and flexitarian diets.
  • Feed

Regional Insights

North America dominates the market with over 35.8% share in 2024, largely driven by the rising adoption of vegetarian, vegan, and flexitarian diets. The United States plays a leading role, holding 84.80% of North America's share, fueled by health-conscious consumers seeking plant-based protein for cardiovascular health and sustainability concerns. The US plant-based meat market is forecasted to reach USD 18.9 billion by 2033, further boosting textured soy protein demand.

Recent Developments & News

  • November 2024: ICL Food Specialties and DAIZ Engineering launched ROVITARIS® SprouTx™ Textured Soy Protein at Food Ingredients Europe 2024, introducing germination technology to enhance taste, texture, and nutrition, removing beany flavor for better consumer appeal.
  • October 2024: Nasoya expanded its product line with Plantspired Plant-Based Chick’n, featuring pre-cut, seasoned textured soy protein pieces in Kung Pao and Bee-Free Honey Garlic flavors, offering 22 grams of protein per serving.
  • February 2024: Amfora introduced ultra-high plant protein products including Ultra-High Protein Soy flour, Texturized Vegetable Protein, and Crisps, marking advancement in high-protein soy ingredients.

Key Players

  • Archer-Daniels-Midland Company
  • Bob's Red Mill Natural Foods
  • Bunge Limited
  • Cargill Incorporated
  • CHS Inc.
  • Crown Soya Protein Group Company
  • International Flavors & Fragrances Inc.
  • Fuji Oil Holdings Inc.
  • Shandong Yuxin Biotechnology Co. Ltd.
  • Sonic Biochem Extraction Pvt Ltd
  • Wilmar International Limited

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