U Mass spreads funds

Researchers focus attention on chickpea and pea texture, create new meat replacement.

Americans might eat more chickpea and pea-based protein if the foods made with the ingredients had a more appealing texture — but that's easier said than done.

That's why University of Massachusetts-Amherst researchers are using a federal grant to adapt classic tempeh fermentation methods to make end products that convert pea skeptics to enthusiasts.

Hang Xiao, from…