Use a touch more water. If it is “Chalky” they are coming out too thick.
I have always found cooking them on a slower heat (medium power) allows them to thicken up perfectly and mixing in the protein, cocoa, pb2 or any other additions afterwards causes no issue. That can be said for vegan, whey, whey blends, or isolates.
Granted the type of protein you use will vary the amount of thickness of the final product.
Less liquid for isolates (or else it is soup)
More liquid for casein/vegan (due to thickness)
Whey blends will vary, some mix on the thick side, some are thin.
It is all trial and error on this one to perfect it.
The same can be said with COW/COR (Cream of Wheat/Rice)
Glad you took the advice on the eggs. I know you personally hate to see them go, but for a lot of people they do cause indigestion/GI issues. They are pretty hard on the stomach (Whole and egg whites). I have limited my egg consumption and found it to do a lot of good for my overall digestion.