True, there are 14g total carbs in 1/2 cup of Bob's TVP, but 8g are fiber, leaving 6g net carbs. As a 1/2 cup dry wt can be rehydrated and added to one or two pounds of ground meat (resulting in about 1.5 to 2.5# of mixed product) that makes 2g or less of added net carbs per 1/2# serving. That's four golf ball sized meatballs or a couple of good size slices of meatloaf.

I like to rehydrate 1/2 cup TVP in about a 1/2 cup of beef broth with added flavoring, usually onion and garlic and maybe some herbs. Add an egg when mixing rehydrated TVP with ground meat and you get a very acceptable meatball/meatloaf texture.

The added fiber has obvious added benefits and the egg adds protein and fats along with some micronutrients.

Way good and minimal addition of net carbs

Another good way to fluff up meatballs/meatloaf is to run some mushrooms through a food processor until they are finely chopped, then add about 1/2 cup of the chopped mushrooms and an egg to your chopped meat. This adds about 1/2g of carbs. You can even use 1/4 cup rehydrated TVP and 1/4 cup finely chopped mushrooms to get the best of both.