Maybe I've missed it but I see a much more palatable market in "light" meats. It has great flavor and texture but it needs to be part of a composition even if it is just salt and pepper. I've seen really great tasting meatballs in the wild that had less than 4% meat in them, say 5% for lazy calculations. You can feed it to 20 people and get the same results as 19 vegetarians + one meat eater.

Some are so much into meat the vegetarian evangelism has about as much chance as trying to convince them cannibalism is the solution to all world problems.

If you sell them something cheap that tastes great and tell them it has meat in it there is no need for all that tiresome talking about saving the world on an empty stomach. They become easy to catch and kill.

In the UK there's a meme that Richmond's plant-based sausages taste better than their "meat" sausages because they already had years of experience making sausages with no meat in them. "Meme" in the sense of "funny because it's true", even many meat-eaters agree. In processed food so much of the "meat" product is already pork eyeballs and chicken anuses that there's zero difference in substituting it with something that doesn't count as "meat" but with a similar texture.