Texture failure and hollow-bean flavour in vacuum-tumbled chickpeas and edamame are not raw material problems — they are vacuum pressure cycle engineering failures. This technical breakdown covers the cellular mechanics of legume tissue under rapid pressure change, why over-aggressive vacuum cycles destroy the bean structure that processing started with, and exactly how a vacuum tumbling machine for legumes must control extraction depth, cycle timing, and marinade injection flow rate to deliver consistent bean texture preservation across a full production batch.