I've eaten in some vegetarian places where they use what I guess are TVP (textured vegetable protein, i.e. soya) chunks as a substitute for meat, which was quite convincing. One place made them into 'gyros' chunks:
Other place made it into 'duck' that was somewhat similar, but more dry, which was appropriate as a substitute for poultry, it had kind of a stringy texture inside and a crispy dark outside 'crust'
I've bought some TVP (chunks) to make at home, the recipe says to boil them with some water or stock for 15-20min, press out the excess liquid and use in a dish. However, when prepared this way they are still pretty soggy and too soft. I've tried marinading them in teriyaki + spices, but the marinade also makes them soggy. Frying in oil doesn't make them crusty (just kind of burnt in places and untouched elsewhere), and as soon as I put them in any dish, they soak up the moisture back and become just bland squishy bits.
I've heard you can bake the chunks, but I'm not sure if it's true, or what the parameters could be.
Also, I guess it's possible that what I'm looking for is not soy TVP, but some other meat substitute instead.