ABSTRACTThe growth of the textured vegetable protein industry has not kept pace with early predictions. High costs and marginal quality are among the factors retarding progress. Some of the technological gaps handicapping the industry are: lack of a process for preventing formation of off‐flavors by enzymes while maintaining protein functionality, lack of a low cost thermosetting binder, lack of a protein suitable for spinning, and the indigestibility of certain soybean fractions. These problems are discussed and new texturizing techniques are pointed out which show promise of overcoming or avoiding some of these problem