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Place the TVP in a medium bowl. Add the boiling water, tamari, and apple cider vinegar. Stir and let soak for at least 20 minutes. It should be cool enough to handle.
Drain the TVP in a fine-mesh strainer. Working with handfuls, squeeze out as much liquid as possible. Keep squeezing and mashing the TVP between your hands for about a minute to break it down into fine crumbles, placing it in a mixing bowl as you go.
Add the carrots, celery, mayo, poultry seasoning, and smoked salt to the mixing bowl. Mix thoroughly. Taste for salt, adding more smoked salt if needed.
Chill for at least 30 minutes before serving.