If you can find TVP in the shops, in a steak shape, that stuff is ridiculous. You just cook them in a vegetable broth, press out the water and then sear them like a steak in a pan. The Maillard reaction turns the protein into that typical seared meat taste and it’s similarly chewy, too.
Granted I have been vegetarian for a bit too long to really judge it, but I did also immediately gag on my first bite, because my body was convinced I was biting into meat.