FWIW, I've always liked Beyond Meat as a "good enough" substitution for a beef burger that's easy to prepare that is close in texture to a real burger - if you use a burger sauce and cheese like most recipes for non-vegans do, it tastes pretty close. I even liked it so much I'd order it at restaurants wherever available and bought a few shares since I figured they'd do well.
I've tried Impossible Burgers too (both prepared by others and myself), and I don't like that it has hemoglobin in it and for some reason it's more in the uncanny valley than Beyond meat is for me - Beyond Meat is just different enough that it doesn't taste to me like moldy beef the way Impossible Burgers seem to.
What _did_ eventually get me to stop making Beyond Burgers is that the fat and sodium content is as bad or worse than just plain regular beef. Reducing red meat consumption to once a month or so achieves basically the same benefits, and occasional red meat consumption + no more frequent beyond meat burgers is healthier in the long run than what I was doing before. I think an under-appreciated advantage to the veggie and black bean burger options out there is they tend to be way better w.r.t. fat and sodium, and taste just as good once you give up on the "almost beef" taste of these new-wave alternatives, but Beyond Meat _did_ work for a few people out there and just never tweaked their product enough to seriously compete with cheaper alternatives as inflation has gotten worse.