Do any of these plant based meat substitutes have the same macro and micro nutrient profiles as the real thing, or are they mainly comprised of cheap carbs?

I'd be willing to give it a go for a few things, like burgers, but only if nutritionally they are close to like for like. (there is also a medical reason behind this for me personally, as I have reactive hypoglycemia and avoid all but the smallest carb intake).

I'll also add, our family doesn't actually eat much red meat - it's more of a treat, with chicken and pork far more common at our table than beef or lamb. Partly for health reasons, partly for cost reasons.