I had soy chorizo at some little brunch place in NYC years ago.

I remember the taste being fine, but the texture wasn’t quite right for chorizo.

However, as a Philadelphian, I thought the texture was a dead ringer for scrapple.

So on the off chance that there are any manufactures of soy chorizo reading this, I highly recommend that you diversify into the soy scrapple business.

You’ll have a ready-made audience in roughly the Southeastern PA area of both vegetarians/vegans who miss eating scrapple from their carnivore days, and people who are just a little too grossed out by the real deal to actually eat it.