I'd avoid the preflavored stuff. Probably OK for occasional use, but your thoughts about sodium content are well-founded. Ham and bacon flavors are inherently salty, commercial chicken flavoring (chicken based or vegetarian) is notoriously salt laden. The thing I like about TVP/TSP is the texture.<br><br>
Incidentally, the well known commercial product Bac-Os is essentially flavored TVP. (And the flavoring is vegan! Still wretched stuff though ...)<br><br>
I actually use bulgar wheat in situations where TVP is common. The bulger wheat is 1) 'real' food and 2) doesn't get mushy like TVP can
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