Yep. But lurking underneath is health, and mouth-feel and taste. Cultured cell lines will possibly get past health because instead of plant based vitamins and nutrients it will be animal protein and fat soluble versions which are sometimes more bioavailable.

Mouth feel is heavily dominated by fat, but also texture. I don't know if the cell culture meat lays down muscle fibre the same way actually being a leg of a grazing animal does. Tvp tried to emulate this with spun fibre complexes, I never found it very compelling.

It's not really surprising meat substitution targets ground beef, ground chicken and the like.