Textured soy proteins (TVP) have been used to extend ground meat as a means of reducing the cost without reducing nutritional value. Federal school lunch regulations allow for inclusion of up to 30% TVP in ground meat for that program. Addition of TVP influences the quality of ground meat products, as indicated in several studies. The effect on quality depends on the level of TVP added. Textured soy protein (TSP) products have been used as the extender in most studies although the use of powdered forms also has been explored.