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This once was a core 'vegetarian' topic, but the informed discussion seems to have moved soy protein out of the center of most vegetarian nutritional discussions (among relevantly-informed persons) - to the periphery, since it is no longer the key ingredient in plantmilks or plant-based meats. I wonder how the 'importance' tag should be set on the WikiProject vegan and vegetarian where 'cultural morphing' is evidence in food choices that are formally vegan but no longer reliant upon the same plant sources as they once seemed to be. MaynardClark (talk) 13:11, 24 July 2020 (UTC)[reply]
Your question identifies a topic we don't have in the article - market size and commercial comparisons with other sources of plant protein. This is partially covered in the article on plant milks where the different plant sources for beverages are compared in the graphs on greenhouse gas emissions, water footprint, and land use where - when taken together - such indices are favorable for soy as a nutritious, relatively inexpensive, widely planted crop, and universally favored source of protein worldwide. From a cursory Google search, this 2019 market analysis indicates that soy production and uses in manufactured foods are growing, and likely to remain a nutritionally important source of plant protein with commercial relevance for many years to come. Zefr (talk) 14:26, 24 July 2020 (UTC)[reply]
