Textured vegetable protein (dry)

TVP, dry; dehydrated soy protein granules that expand when hydrated.

Weigh dry; hydrate 1 part TVP to about 1–1.5 parts hot broth, then season.

Quick convert

Ingredient

US cup = 236.588 mL
1 tbsp = 14.787 mL
1 tsp = 4.929 mL

Density source:USDA FoodData Central

Textured vegetable protein (dry) — Cup → g

Cups	g
1/8 cup	8
1/4 cup	17
1/3 cup	23
1/2 cup	34
2/3 cup	45
3/4 cup	51
1 cup	68
1 1/2 cups	102
2 cups	136

Textured vegetable protein (dry) — g → Cups

g	Cups
50	0.7
100	1.5
150	2.2
200	2.9
250	3.7
300	4.4
350	5.1
400	5.9
450	6.6
500	7.4
600	8.8
700	10.3
800	11.8
900	13.2
1000	14.7

Textured vegetable protein (dry) — Tbsp → g

Tbsp	g
1	4
2	9
3	13
4	17
5	21
6	26
7	30
8	34
9	38
10	43
11	47
12	51
13	55
14	60
15	64
20	85
25	106
30	128

Textured vegetable protein (dry) — mL → g

mL	g
10	3
25	7
50	14
75	22
100	29
125	36
150	43
200	57
250	72
500	144
750	216
1000	287

Textured vegetable protein (dry) — Tsp → g

Tsp	g
1	1
2	3
3	4
4	6
5	7
6	9
7	10
8	11
9	13
10	14
11	16
12	17
13	18
14	20
15	21
20	28
25	35
30	43

Textured vegetable protein (dry) — oz → g

oz	g
1	28
2	57
3	85
4	113
5	142
8	227
10	283
12	340
15	425
20	567
25	709
30	850
40	1134
50	1417

Cups-to-Grams Printable Chart

100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.

Get the Printable

Proteins

Cooked vs raw weight changes moisture; pick the correct form when converting.
Dice size affects cup measurements—weight is more reliable for proteins.

Storage & tools

Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
Rotate stock: first in, first out, even when the product looks unchanged.
Check best-by dates; potency can fade before the product looks old.

Keep dry and sealed; store hydrated TVP chilled and use within a few days.

Sources: CDC · FDA

Similar ingredients