Vegetable proteins, or veggie proteins, are protein products that are extracted from plant sources. These sources can include soya, peas, and lentils, among others. Soya is the most common source of vegetable proteins. It has been used as the main source of vegetable protein since long, and is available in the powdered, granulated, and textured forms for various applications and end-use segments. Vegetable proteins have been utilized by multiple industries for their nutritional benefits and textural properties. Since vegetable proteins provide all the nutrition profile of a complete protein-rich diet without the downside of the animal cruelty aspect that comes into play in normal animal-derived proteins, vegetable proteins are being preferred over animal-sourced proteins by the modern consumer.