Mike, I have used TVP occasionally, but not recently. I have a partial bag here in my desk that I should probably throw out because it's so old; I bought it at a Mexican grocery store and used to add it to ramen at work until I forgot about it. (still smells okay...) It's Molida brand; a 330 gram bag that cost about $4, and all the writing on the bag is in Mexican. There's a mole recipe that I can't read, and a couple of other recipes with the top torn off so I can't even tell what they are. So you might wanna check at a Latino food store.
It's also good as a filler in meatballs instead of using croutons or bread crumbs. Makes them "meatier" instead of having a meatloaf texture. Or rehydrate it and use it as an extender for cheap hamburger meat (the fatty kind, because there's no fat in the TVP) I don't recommend it as a total meat substitute; it sucks like that. But there are some Chinese meat substitutes made with gluten that might work -- I think they are called something like "seitan".