Texturized Vegetable Protein (TVP)

["Neil C. Andrews, MD" <ncandrews@xxxxxxxxxxx>]

I've been using a lot of reconstituted TVP in cereal, salads, etc. I
recently read that you should look for water processed vs alcohol processed.
How can you tell the difference, particularly when bought in bulk. And do
you know of a good source?             Thanks, Carla