Hello chefs! We are not vegetarians but I bought TVP to create a spongy texture of store-bought meatballs. I am staring at the dry crumbs and wondering how I can tackle it. Do any of you know how I can mix it into the meatball ingredients to make that texture of frozen meatballs? My 2 year-old likes the texture of frozen meatballs and I am trying to make it from scratch since he is on GFCF diet. Thank you.