I remember finding this in a thread before. Metabolic Drive has that thicker consistency (I’m guessing due to the casein). So when you make something with Metabolic Drive, you’ll need more liquid in the recipe.
Sorry, couldn’t come up with the results through the search. I remember somebody cooking bars or pudding, maybe it was one of JB’s recipes. However, the main issue was the consistency of whey being water-like and Metabolic Drive being gel-like.