Sotexpro, specialist in texturization of vegetable protein for more than 40 years, offers 5 ranges of texturized proteins with different particle sizes and protein content: Texta Pois (from pea), Texta Soja (from soy), Texta Blé (from wheat), Texta Fèves (from Faba beans) and Texta Mix (from a mix of vegetable proteins). Therefore, Sotexpro offers a variety of solutions for meat analogues in terms of texture, taste and color, with high nutritional qualities, and can meet the different constraints and needs of industrials.