TVP in Meatloaf/Meatballs Question.

I want to replace the bread crumbs in Meatloaf and meatballs with TVP. Should I just use the TVP dry or reconstitute it?

 What is TVP?

 Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a meat analogue or nutritious meat extender made from defatted soy flour, a by-product of extracting soybean oil.^[1] It is quick to cook, with a protein content equal to that of the meat, and contains no fat.

I just add it in dry to my meatloaf as I am mixing it all together.  Been doing that for years.

I also use the TVP chunks in chili w/ground turkey. 

 

Thank you for the idea. I think I will try TVP and egg white with italian seasoning, dehydrated onion, and garlic.