Campbell’s is restructuring operations at one of its Texas facilities, a move that will result in nearly 200 layoffs and a significant shift in production for the longtime food manufacturer.
The company confirmed that its plant in Paris, Texas, will stop producing soup as part of a broader strategy to streamline operations and specialize production across its facilities. The change will impact workers at the site and reflects ongoing adjustments within the packaged food industry.
Production shift at Paris, Texas plant
The Campbell’s facility in Paris has long been part of the company’s soup production network. Under the restructuring plan, the plant will transition away from soup manufacturing and instead focus on producing sauces.
Effective May 1, 2026, the site will manufacture products such as Prego pasta sauce and Pace salsa, brands that are part of Campbell’s growing portfolio of cooking sauces and meal ingredients. The shift is intended to consolidate soup production at other facilities while allowing the Paris plant to specialize in a different category.
Company officials say the change is designed to improve efficiency and better align production with consumer demand.
Nearly 200 jobs impacted
Campbell’s filed a WARN notice with the Texas Workforce Commission on March 3, 2026, confirming a mass layoff of about 205 workers at the Paris plant. However, the plans to stop producing soup at the Paris facility were announced in 2024.
(The plant had been producing Campbell’s soup for 60 years prior to the decision to change course and switch to pasta sauce and salsa.)
Campbell’s said it is working with affected employees and will provide transition assistance and other support resources. Some workers may also have the opportunity to apply for other roles within the company, depending on availability. (Out of the roughly 560 workers at the plant, around 200 positions are being eliminated in the change.)
Part of broader industry changes
The move comes as major food manufacturers across the United States reevaluate production networks and supply chains in response to changing consumer habits and rising costs.
Many companies in the packaged food sector have shifted toward consolidating manufacturing operations, focusing facilities on specific product lines to improve efficiency and reduce operating expenses.
For Campbell’s, the Paris restructuring represents another step in reshaping its manufacturing footprint as demand continues to evolve across different food categories.
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