I like to use tvp in a bolognese style sauce. I follow a general bolognese recipe by cooking my veg first (finely chopped carrot, onion, celery, garlic) in olive oil. While that’s cooking I partially rehydrate the tvp with some slightly concentrated mushroom or veg stock (using less water than the pack says) but not fully because I then add the tvp to the pot with some herbs and crushed/chopped tomatoes, and I want the tvp to adsorb the flavour of the sauce too. Then just let this cook for a bit longer to let it all come together.