I understand this conversation is about Beyond Meat kinda stuff, but it's isn't no for the two oldest and most popular fake meats--tofu and seitan. And yet tofu especially gets beat up in terms of fake vs natural.
As an omnivore, I love seitan - it's pretty common in Chinese and Japanese cuisine. I wish more vegetarian places in the US would use it, but it seems that only tofu has crossed over, which is a shame, because tofu generally doesn't have the texture and bulk of meat, but rather of soft, non-meltable cheese, and is not even as filling as that.
Lots of veg places in the US -do- use seitan. It may be your location that doesn't. It's very popular for vegan chicken sandwiches, fingers, wings, curries etc. I'm in LA tho which may be the current veg restaurant capital of the world.
Tofu and seitan get "beat up" because (1) tofu is soy and seitan is gluten (many people dislike those, for various reasons), (2) they're often used to mimic (fake) meat, not made into creative meals of their own, and (3) for me personally, tofu is extremely bland.
You can definitely make seitan in your kitchen, I am not disagreeing with anything you're saying though.