George Monbiot has a fake steak

I mentioned this last week, but George Monbiot has a column in The Guardian on the topic of "precision fermentation" - the idea of replacing animal protein with vat grown microbial protein - which he is very keen to see happening.

And over on Twitter, he has eaten a fake steak and reckons it's really good:
 

 

The texture looks more tuna than steak to me, but of course, I would like to try it.

And boy, do I get sick of people going on about "why does a vegan/vegetarian want to eat pretend meat - you're betraying your principals" after stories like this.   "Because it tastes great and we like the texture" seems the obvious answer, no?   Why is that so hard to grasp?