Interesting and biased perspective. As others have pointed out, you didn't get most of the facts right. Did you just decide to make things up as you started typing?
The assertion that "people promoting plant based burgers have either never tasted beef or never tasted a plant based burger" doesn't apply to everyone. For reference: I have over 20 years under my belt of cooking all types of meat. As of 3 years ago my sous vide was a commonly used component in cooking. I owned multiple types of grills depending on what I was cooking (pellet and ceramic - still own the latter). I invested thousands of dollars in the art of cooking meat. I studied cooking techniques and styles, took classes, and I would commit copious amounts of time cooking different meats. Overnight pork shoulder cooks to get juicy, buttery pulled pork. 5+ hours (including setup) for perfect ribs. A handful of filets vacuumed in various herbs and spices and cooked in the sous vide for half a day to be finished with a 500F sear on the back end for a perfect finish. I haven't eaten any white or red meat for over two years now and don't miss any of it.
Is there a gap that hasn't been filled fully, as of yet? Sure. But like I said - I don't miss it. When I have a taste for "meat" I turn to Impossible and Beyond Meat now. The article (which it appears you didn't actually read) does a good job of summing up the difference between the two. Although I will argue that the Beyond Meat products aren't as bad as the author states.
And yes, these products are "processed" - but they also don't make up the majority of what I consume week over week either. Comparatively meats are more processed than most think and from slaughter to table that process involves a whole lot more risk with regard to a tainted product. And let's not forget what people buy frozen in the store that somehow passes as "ground beef". Can you still get legitimate options on that side of the red meat aisle? Sure, but as the article states that's not butcher ground blends of the stuff you want in your ground beef. It's all the remnants you don't in a slurry of chemicals to kill off the things you don't want to be ingesting.
Your last point misses the point. While I will agree that there are some fantastic veggie burgers out there Beyond and Impossible aren't going after that market. That's not their target. But, maybe, in the transition to alt meats we gain some new perspective on trying those, and maybe that ends up being a stepping stone to further, better choices for both health and environmental reasons.