It’s interesting that it’s the taste that threw you off, usually texture is the bigger one for me. Chicken flavour primarily comes from the fat rather than the meat so I always assumed that was the easy part to replicate. We’ve had wildly popular meat-free chicken flavoured products for decades and that was just to make a cheaper product before meat-free was popular, it could just be that I’m too used to artificial chicken flavours. It’s relatively easy to find meat-free chicken (or beef) stock these days too.