Probably about how you'd expect, given the name and the "light" texture of freeze-dried foods.
Basically, you need to freeze something to below water's ideal point, then reduce the pressure and add enough heat to make the water in the material sublimate (go from a solid directly to a gas).
This is apparently similar to a process by which natural mummification sometimes takes place in high altitudes. This is also reminiscent of the way cheerios are made.
Why have we not tried freeze-drying everything under the sun (well, figuratively), such as tofu and turkey?
http://en.wikipedia.org/wiki/Freeze_drying#Food_industry
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