A Soya Chunk Manufacturing Unit is a small to medium scale enterprise that manufactures dehydrated protein rich soya chunks from defatted soy flour or soy meal using extrusion and texturization processes. The production process involves procurement of soy flour, mixing with water, extrusion or cooking under high temperature and pressure, cutting into chunks, drying, cooling, quality inspection, and packaging. Soya chunks are valued for their high protein content, long shelf life, versatility in cooking, and suitability as a meat substitute, making them popular in households, restaurants, hotels, and health food markets. The unit requires moderate investment in machinery such as extruders, mixers, dryers, cutting machines, cooling systems, and packing machines, along with skilled and semi skilled labor. With growing demand for plant based protein products, vegetarian diets, and healthy snacks, soya chunks have a strong and expanding market. By producing high quality, nutritious, and properly packaged soya chunks, the unit can achieve steady demand, repeat orders, and good profitability, while also exploring opportunities in branded retail packs, bulk supply, and export markets.