What is freeze dried meat and how is it able to be in dry soups without going bad?

Answer 1

Bacteria need a few things to survive: moisture, light and/or heat, and food. When you freeze-dry little chunks of meat and seal it in an airtight packet or cup, you've removed 2 of the 3 things needed for survival. Couple that w/ a sterile (= bacteria-free) processing environment, and the little dry hunks of meat should last a good long time.

Answer 2

Going bad is bacteria invading the meat. Bacteria requires a certain percentage of moisture to survive. If it is dried bacteria cannot grow in it.