Actually, the texture is the same after reconstitution. I do not know why but it is. Even something like beef stew comes out the same as it went in.

If you were to chew on the cooked beef while freeze dried it crumbles in your mouth, but reconstituted it has the same texture.

We freeze dried this in particular because of storage. They don't have a lot of freezer space and a lot of other people are freezing them meals. It also lasts super long and they can store it anywhere.

Other advantages...

As far as survival situation, freeze drying is good because it just takes boiling water and waiting 20 minutes, not cooking.

Nutrient retention is superior vs. canning or dying, not that you'd can pasta but for things like salsa or veggies.

Freeze dried herbs especially are heads and shoulders above regular dried herbs when freeze dried. They retain really superior flavor and aroma.

If I were to freeze dry commercially I would do herbs and pastured eggs. Herbs freeze dry overnight.

But again for this application it was so it would store conveniently for them. 🙂