It's also pricier than real meat, which is already high in price as it is.

The only "fake meat" I've even seriously considered is Bob's Red Mill TVP, as a simple substitute for something where meat isn't the important part of the dish, but even that looks to be just as pricy (though I'm not sure how to compare value, since it's dehydrated). If it's not a better value, why bother, when I can have the real thing?