The first thing I thought of when you mentioned soy products is tofu. Everything is based off of that. So if you can make tofu, you can add seasonings you wish to give it the taste you wish in recipes where you are substituting for chicken or beef.

Ingredients for making tofu:

1 1/3 cups dried soybeans
- Coagulant: (serveral choices include)
2 tsp. liquid nigari or
2 1/4 tsp. granular or powdered nigari or
2 tsp. Epsom salts (magnesium sulfate) or
4 Tbsp. lemon juice (freshly squeezed) or
3 Tbsp. apple cider vinegar

To make the tofu, first you need to make the soy milk.

Soak the dried soybeans in 4 1/2 cups water for at least 8 hours and up to 24 hours if it's cold. Grind the soybeans in their soaking water in a food processor until the beans are ground fine. Boil 5 cups of water and then add the soybeans. Whie waiting for the beans to boil, stir continuously with a wooden spoon to prevent sticking. Just before it comes to a boil, turn the heat to low, continue to stir and cook for an additional 8 minutes. Strain the hot mixture through a colander lined with a finely woven cotton cloth that is over a pot. Make sure to catch the liquid because that is the soy milk that is used to make the tofu. Twist the cloth close and press sack against a colander to squeeze out the soy milk.

To make the tofu:

Mix 1 cup of water with whichever coagulant you decided to use. Rinse out the cooking pot, put the soy milk in the post, and cook it over low heat, stirring continuously with a wooden spatula. Remove the pot when the temperature of the soy milk is between 150 and 155 degrees F.

Add half of the coagulant mixture to the soy milk and stir in a whirlpool pattern vigorously 5 or 6 times. Wait a moment and then add the rest of the coagulant mixture. Stir gently in a figure eight pattern until the soy milk is beginning to coagulate. Then cover the pot and let it sit for 15 minutes.

Line a colander with a clean tightly woven cotton cloth and set the colander over a bowl that or in the kitchen sink. With a soup ladle, move the coagulated soy milk into the cloth lined colander. Fold the cloth over the top of the coagulated soy milk. Place a weight on top (1 to 1.5 lbs) and let stand for about 15 minutes. Place a large bowl in the sink and fill it with cold water. Put the tofu into the bowl of cold water and run cold water from the tap into the bowl for 15 minutes, being careful not to let the water hit the tofu directly.

Now the tofu is ready to use and if not using immedietly store in the refrigerator.

http://www.japanesefoodreport.com/photos/freshtofu-1.JPG

Are you aware that Quorn isn't actually made from soy? Quorn is actually Micoprotein, which is a fungus called Fusarium which is grown in large industrial size tanks.

As @kerryk had mentioned, soy is basically like tofu which is rich in protein and a good alternative for meat.

These are the steps that will serve as your guide to be able to make your own tofu at home:

1. Buy soy milk and boil this for 5 minutes and let it cool to 70-80C.
2. Get calcium sulphate and measure 2 teaspoons of it and dissolve into 1C of warm water. Pour the water slowly into the soy milk and gently stir the mixture. Let tit stand for 15-20 minutes. If the soy milk does not harden completely you can add more water/coagulant to the it.
3. Secure a tofu mold lined with cheesecloth. After the soy milk has separated into small white curds pour the mixture into a tofu molded cheesecloth over the sink. Place a small weight on the lid of the container to compress the mixture and let it sit for another 20 minutes.
4. After 30 minutes of hardening, empty the block into a tub of cold water and let it sit for an hour. Store the tofu in the refrigerator and change the soaking water daily.