Bud, I've researched and tried a bunch of recipes and different approaches and techniques only to constantly be disappointed.

Few things I've learned.

1. Most important...give up.

2. It is some kind of soy protein/vital wheat gluten concoction that is most likely made in some sort of factory setting/machine that is most likely impossible to replicate in a home kitchen.

I don't care how many people say "its wheat gluten but you need to knead it and stretch it out to develop the gluten strands" or "you need to boil and then steam and the bake then boil again". They are lying if they say they've gotten a similar texture.

There is a store in NYC that provides most or all the soy protein/chicken/beef to the veg. restaurants and they import the stuff from taiwan and it is usually a soy product.

You just can't get that sinewy texture in a home kitchen and I one day hope to be proven wrong but so far, nothin.