You might want to reconsider. East and South-East Asia have been developing and using meat substitutes for at least several decades, if not centuries: they are based on soya, konjac, flour, mushroom fibres, etc, and they taste phenomenal. They may not precisely resemble the meat that they look like (there's mock mutton, mock shrimp, mock chicken, mock sausages, mock ham, mock duck, mock pork ribs, mock pretty much anything), but the texture, aroma, and taste are superb, and they work well both stir-fried, or as proteins in stews/gravies/curries.
I think the Western effort to imitate meat is less likely to be successful than the already-existing Asian mock-meats industry: in the West, it seems people want their imitations to look exactly like meat, with all the blood and fat and everything, which is going to be significantly more expensive and taste a lot worse than something that merely resembles meat visually and letting the taste and texture be different.
Consider the options here[1], for instance.
I have no problem with the former group, those are usually just things that taste great. For the second group, it’s often something where the original tastes great but they ruined it by taking out the meat. I avoid those.
If something is labeled as vegan or vegetarian I’m going to assume it’s in the second group.