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TVP question

I've just started using TVP in recipes . . . Jan's Killer Chili (yea!!!)
and the meatless mini-loaves someone recently posted are great!  My
question is about the color.  Several friends, who liked the food just
fine, inquired about "those little white things,"  namely the TVP.  To
avoid the "yuck" response of folks who don't like unfamiliar food, is there
a way to darken the TVP so it's not so obvious?  TIA.
--di coldiron