In my example, it was about 1/2 or 1/3 lb worth of meat, with minimal fixings, so at least some places are definitely using it in a way where the flavor/texture

In my example, it was about 1/2 or 1/3 lb worth of meat, with minimal fixings, so at least some places are definitely using it in a way where the flavor/texture of the 'meat' matters.