In my experience, TVP is used for formula cost reduction and to hit nutritional targets rather than texture improvement which I would disagree is a benefit it adds.
I would disagree. (At least on"improvement", just cost reduction) I was just back home after near 4 years, and went to my favorite little hole, dump of a cafe for their greasy, nasty delicious burger. I was served a pate of TVP and burger. 5 bucks great. I would rather pay 8 for what they used to serve. I was just thinking, in my experience, the sausage "balls" pizza topping was the spongy,cheap TVP crap. (Like my burger) large restaurant suppliers provide. I think it adds a definite, unusual texture.. The fat stays suspended. Quite nasty. But maybe what he is after.
Texture is improved and moisture loss is reduced.
I did know that. But I do freeze every thing before using. Does it make a difference with brats? The fat content is so high, I thought it was all about emulsion?