Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. But it can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. Fluid bed dryers are used to evaporate the liquid in a the TVP, without altering its essential characteristic. Drying provides extended product shelf life, ensure quality and simplify transport.