Yeah. They're both unmalted wheat that have been heat treated to make the starches more easily accessible to enzymes. I haven't seen articles or anyone post about the differences in flavor/mouthfeel/protien contribution between the two, but I'm sure there are some even if they aren't noticeable to a palate-in-training like mine. I've used both just fine.
Torrefied wheat needs to be milled, though, so keep that in mind.