Chef Boyardee stretches the beef in its ravioli with soy dyed to match it. Read the can. Tomatoes, water, enriched wheat flour, beef, cracker meal, then under 2% of high fructose corn syrup, salt, textured vegetable protein, modified corn starch, soybean oil, carrots, dehydrated onion, caramel color, citric acid, enzyme modified cheese and flavorings. The textured vegetable protein has its own parentheses on the label, soy flour, soy protein concentrate and caramel color, and nobody colors soy brown for fun. It's so you can't pick it out of the beef once it's cooked into the filling. The cracker meal is just more flour ground fine. It soaks up the fat and juice so the filling doesn't fall apart in the can. The can is the reason for most of the rest. Once it's sealed it goes into a retort at around 250F and sits there for the better part of an hour. Regular cornstarch turns to water under that, so the sauce gets modified corn starch, which holds. Enzyme modified cheese is cheese that's been broken down partway with enzymes until it tastes many times stronger than it started, so a pinch does what a handful of the real thing would. The company's current label data puts the whole 15 ounce can at 320 calories, 9 grams of protein and 1,350 milligrams of sodium.