Textured Vegetable Protein. It's dried, shredded soy, about the granularity of not-yet-cooked grits. Mix half a cup of it with a cup and a half of water and cook it. After it soaks in all the water, it's a near-perfect drop-in replacement for ground meat in chili Bolognese sauce for pasta, and everything else that uses ground meat for its texture rather than its taste. I recommend it.