As already mentioned, the Will it Tofu series is great. There’s another kind of tofu, sometimes known as Burmese tofu, which is basically the whole cooked beans mashed and chilled in a try to form up. The texture is very different since it’s literally just the whole bean.

Also need to mention soy curls. Those are also a whole bean product, with a similar texture to tvp products - makes an amazing alternative to things like chicken strips and pulled-meat products, and unlike tofu, soy curls are great flavor sponges.

Then there’s the whole world of gluten-based products, mainly known as seitan. In stores you can sometimes find plant-based sandwich slices that are overpriced. If you make it at home, you’ll be amazed at the crazy amount of super high protein food you can turn two cups of vital wheat gluten into. I like to blend a block of tofu in with mine, and usually end up with a big log that comes out to about 270 grams of protein in total.

Then if you’re not averse to synthetically augmented products, methylcellulose is the key ingredient that gives products like Beyond and Impossible their characteristic chew.

And I’m sure there’s a lot I’m missing. Plant-based proteins are more of an iceberg than most people realize.