What I'm saying is, if they cut their relatively clean protein with an equivalent amount of crap, maybe it would be about the same price. If that's what you want to eat, then great.
Here's what they have to do: First, they have to get the taste right. So far, they've completely missed the mark on everything I've tried, and I've tried everything I could get my hands on. Second, they have to get the "mouth feel" right. That seems to be easier -- I've downed a few veggie burgers that felt right -- but that first point... gah. Third, they have to get it to look right. Again, sometimes they get pretty close. But they need 1+2+3, not some subset. Once they get there, it has to be affordable, and IMHO, that's going to mean subsidizing it initially. Otherwise, not enough people will try it, mass production doesn't happen, it stays expensive and gets minimal distribution, end of product.
I've more confidence in the lab-grown meat idea as a good final solution. No animal suffering, but it's actually meat. If they can make it work. So far, after years of trying, they don't appear to be that close. I donate money to this particular cause and have for years, but it is moving slower than I thought it would. I think we just don't know enough about biology, frankly.
I'd rather eat veggies, and mostly, I do. I have a gluten allergy that only allows me to eat anything with gluten about once a week while dosing myself with allergy pills. More often or without allergy pill support and the symptoms (myriad) get nasty, and quickly, too.
Between that and trying to limit my meat intake, my options are considerably more narrow than I'd like. Worse, before we figured the gluten thing out, my favorite foods were pasta and breads... pizza... spaghetti... sigh. :(