"Because of its complex structure, meat is the hardest thing to imitate with flavoring and textured protein." (Quotation included in this review: www.technologyreview.com/s/536296/the-problem-with-fake-meat/) Getting a suitable texture in textured vegetable protein (TVP) is a serious engineering problem. I suspect it can eventually be achieved with advanced manufacturing. Fixing the taste might be easier to solve. Advanced TVP might always beat the proposed "clean meat" (lab-grown animal tissue) in terms of energy and production cost, and hence retail cost. The two can co-exist, but TVP would be more effective in reducing meat on the hoof, which will then have a big, positive cascade effect.