I find that textured pea protein becomes a bit slimy if used pre-hydrated (soaked in water in advance). To avoid this, follow the method for using dry soy mince but be aware that textured pea protein will have less water requirement than soy.

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It feels really strange adding the crunchy dry pea protein to the paste but it hydrates quickly and has a better, firmer, chewier texture as a result.