Peas, green beans, and corn don't dehydrate well at all. Well, I guess they'll dehydrate OK, but it's the re-hydration that seriously sucks. They remain as hard as BBs, even after several hours of soaking in water. Nearly all other veggies will do fine. That's probably why Mountain House only freeze dries those 3--the others you can dehydrate yourself.
I finally stopped dehydrating much meat, as some cuts are pretty hard to rehydrate. But you can buy burger, chicken and beef in freeze dried form (Mountain House sells it fairly cheap in bulk #10 tins; check out theepicenter.com, as they seem to be a good place to pick those up, especially once you've become a customer, and you catch their 25% off April sale. The #10 tins have a 30-year shelf life until they're opened).
By the way, there's a great site called Harmony House that sells nearly every veggie and bean imaginable. Prices are decent. So unless you want to get into the dehydrating thing for real, you might want to check them out. Both Bob and I are rather into doing this ourselves. In fact, I've got 15 sliced kiwi fruits in my dehydrator right now. This hobby is addicting--when you get on a roll, you'll find yourself dehydrating everything you can find. My cat runs and hides when he sees me pull out the dehydrator. He thinks maybe he'll be next.
But seriously, dehydrating your own stuff allows you to eat rather well on the trail. You can control the amount of salt and fat (compared to the usual FD dinners), and you can create dishes that aren't available otherwise. Choose your spices, choose your ingredients, choose your volume. As an example, tomorrow I'll do a 2-night trip in RMNP to stare at the aspen colors. I'll eat well: red beans/rice with dehydrated chicken sausage slices, and then my favorite chicken masala combo. Both meals run about 4 oz. packaged, the same as a MH Pro-Pack. These require a little simmering to get things just right, so I'll use my canister stove (therefore a bit heavier cooking setup). I stockpile my 5-6 favorite dinners during the winter months, portioning things out and then vacuum sealing each meal. If all the ingredients are either FD or dehydrated, they are shelf stable for maybe a year in my cool, Colorado basement. But anything with meat or other fat will best be stored in the freezer (6 months?) or fridge (3 months?).
Here's to good food!