Cookies, breads, any kind of cooking that requires eggs, I haven't found a significant difference in taste or texture. To be honest, I haven't found any at all. I mix the egg first and then put it in the recipe.
The Taco TVP has replaced entirely the hamburger I used to use for tacos, for chili, and for anything else that requires cooked ground beef. I haven't tried it in meatloaf yet, but I'm contemplating replacing at least half the ground beef in that. The Ingles near me grinds up steaks each morning - not that they are old steaks or expiring, but they cut new ones each day - and the hamburger is 95% fat free. Still, I figure it can't hurt, and I'll have to figure out the cost to see how that works out.
Freeze-dried vegetables work wonderfully in soups, stews and casseroles. The fruits and the yogurt bites make great snacks. I'm still not convinced I want to stock the freeze-dried ice cream sandwiches. No you don't add water to those.
So I'm finding more and more ways to use the food storage, and I want to move further and further in that direction. It requires planning ahead, because I don't live in American Fork and can't run over to their facility if I let myself run out of something. But planning? Yes, I can do that!