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Rehydrate the TVP. Add the TVP chunks to a bowl and pour the hot vegetable broth over them. Allow the TVP to rehydrate for at least 20 minutes, or until soft. Then, drain it and squeeze the chunks between your hands to remove as much moisture as possible. Don't skip this step as it is essential.
Transfer to a food processor. Next, transfer the drained TVP to a food processor. Add the two tablespoons of water, nutritional yeast, vegan Worcestershire sauce, white miso, onion powder, dark soy sauce, beetroot powder, and liquid smoke. Process for 5-8 seconds or until the mixture resembles ground meat.
Add the psyllium. Add the psyllium husk powder and process for another 3-4 seconds. At this point, the mixture should resemble fine-ground meat. Take some of the mixture and press it using your hand. It should hold together into a ball. If not, process for another 2-3 seconds.
Shape into patties. Transfer about ⅓ cup of the mixture to a 3-inch (≈ 8 cm) pastry ring. Use your hands or the bottom of a glass to press the mixture into an even patty. Repeat with the remaining mixture. You will end up with 3 patties.
Cook the patties. Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Once hot, add the patties and cook for 3-4 minutes on each side, or until slightly brown. Serve immediately.