Textured soybean protein is the conversion of globulin in defatted soybean meal into silk protein and fibrin. Because of its good water absorption and oil retention, when added to meat products, it can increase the color, aroma and taste of meat products and improve protein The content promotes the integrity of the particles, so it is an ideal meat product additive. In addition, the tissue protein has a good granular structure. After soaking, it can be made into vegetarian foods with various flavors. In the process of processing the tissue protein, different flavors can be added, and then added to convenience foods and snack foods. Prepare foods with different flavors.