Well, sausages and the like aren’t meat, but meat dishes. There’s a difference.
If it works to make non-prime-cuts into edible food, why not use the same technique on other stuff?
I actually like tofu-sausages, for example, and I am a meat eater. Raw, spiced pork, rare beef, roasted chicken with nothing but a little salt, if any - yummy. Yes, these tofu sausages work splendidly with fried noodles, for example.
What’s wrong is selling and treating them as “This is just as meat sausages“, because it’s not a substitute. (Wrong texture, for examples, so you can’t handle it the same way.)
