First of all I'd like to thank Nik - for giving me some really good advice ..I've found some recipes for TVP or Textured Vegetable Protein and I really want to try them.  My only concern is that I'm NOT vegetarian and actually do like the taste of meat so I'm wondering if I'll like the flavor or not... what does it taste like? Texture? Found an idea for TVP pot pie..well mom used to make a Tuna pot pie...I'm thinking of some TVP and a can of tuna with the veggies..make em up in some ramikans with basic crusts...sort of "personal size" a few for me and a few bigger ramikans for the other family members.

TVP has no flavor on its own in my opinion. It tastes like whatever you
flavor or season it with, so it can taste like any meat really.  It's texture
is especially good for imitating ground beef.

Are you using actual TVP, or a product made with TVP (like Morningstar Crumbles)? I would probably not mix TVP anything with a meat product - IMO it would be too heavy. I prefer using the products made with TVP, as it's already flavored like the meat product it's trying to imitate. I used the Morningstar Crumbles for years in Hamburger Helper in place of the ground beef and it was delicious!

I use it when i make meatloaf, soup or anything with ground beef, chicken or pork in it.  I always use it with a meat protein.  When I use it, I add flavoring to the water to reconstitue it, like a packet of onion soup or a broth cube.  It basically has no taste and can immitate just about anything.  I have not used it with tuna but I know Nik's tuna casserole has it.

Maybe if you are using it as more of a "filler" it would be okay with another protein. I used to live on TVP and TVP products when I was a vegetarian. Now, the thought of TVP with a meat as well just does not sound good and seems like it'd be so heavy - unless it's used as a filler or binder. Just my two cents. 

 In reading some of niks recipes i assumed that you could use this in like meatloaf or meatballs for like a filler and in place of like bread crumbs or oatmeal?  The way i understand also, that restaurants use this product often?  Just what i heard.  Also, i bought some phyllo dough (haven't tried it yet) as the way i understand its fat free and sugar free or low sugar and it can be used to make say a top crust for pot pie or bottom crust to make small frittats or so forth?