Textured Vegetable Protein-- yea or nay?

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Living in Japan I eat a lot of soy products: tofu, soy sauce, miso, dried tofu (which tastes and feels more like TVP than the others), etc. About two months ago I found some "daizu meat" (daizu meaning soybeans). I learned that it is called Textured Vegetable Protein in other countries and it comes in many shapes: ground meat shape, chunks, slices... and is super easy to use. So I tried some. I like it and at the time it is satisfying, but doesn't keep me full like either meat or tofu does. I tried using it mixed with the meat it is imitating in stews or stir fries and it works fine as a meat extender-- but then so does tofu; so do beans etc. I eat very little meat and use it mostly to flavor things, so I thought this was a good idea to try. I haven't decided yet whether I will buy more. It's convenient but so is tofu. Have you used TVP? What did you think of it?