Before the argument ranges it's important that your orientation be stated.
BDL is a former competitor, for instance, and that colors his viewpoint. In competition chile only the sauce (gravy) and meat can be discerned. So, as he indicates, the sofrito should be run through a blender or food processor. That way it is assured of melting into the sauce with no lumps, bumps, or pieces. It's presence should appeal merely as flavor.
On the other hand, if you're making it for yourself, who cares what you include? If you want to bite into a piece of onion, then rough chop them. If you like beans, add 'em. If not, not. Similarly, on the circuit, chop meat will no longer make it---competitors dice their meat finely instead (which amuses me, because I've always maintained that the meat should be shredded, and came under fire for it when chop meat was the competitive standard). But if you like chop meat, or shredded meat, then that's the route to follow.
What I can't see at all is the point of using dehydrated (?!) mirepoix.
Frankly, that was my reaction too. Just didn't want to obfuscate the issue further.