Again, I'm referencing the original comment to which you replied to. And again, the terminology they used is important as it is the basis of what I'm trying to

Again, I'm referencing the original comment to which you replied to. And again, the terminology they used is important as it is the basis of what I'm trying to convey. I'm an agricultural researcher and am well aware of the protein content and amino acid profile of various crops. To that end, we are talking about "meat alternatives". Consider a recipe that calls for sausage or ground beef. Sure, you can create a black bean burger at home. I've done it. It's ok. But if you scan various plant-based communities ie blogs and forums, there is an overwhelming sentiment that it is very difficult to reproduce meat-centered recipes with plant-based inputs. When you look at "meat alternatives" in a grocery store and look at the label, they are mostly highly processed. I'm just stating facts here. I'm not arguing a stance either way. Sure, you can point out that lentils, beans, etc are technically plant based proteins. But I'm referencing the widely accepted food industry jargon. Semantics are annoying.