The flavor of the oil isn't what makes oil-packed fish taste better— it's just a better storage medium for fish. Oil doesn't wash fish of its delicate water soluble flavors, oil deeply penetrates the flesh and to keep it from getting as tough, and it won't dilute additional flavorings like smoke or aromatics.

Getting oil-packed fish without soybean oil isn't difficult but it is obviously more expensive. I'd worry as much or more about pharmaceutical waste and other pollutants in cheap, mass-produced fish, too. Fortunately, sardines don't have a ton of mercury.

There's nothing remotely wrong with Crown Prince sardines, but if you're interested in a comparison, something like this, while twice as much per oz (.69us vs .33us) should clearly illustrate the differences.

https://www.amazon.com/dp/B07LB7Q62R/ref=cm_sw_em_r_mt_dp_BV...