Have been almost completly vegetarian for the last 4 and a half years and was pretty much a carnivore before that, so I feel this is as unbiased of an opinion as is possible.
The Beyond, Gardien, Impossible, etc fake chicken have more flavor, nearly indistinguishable texture, are just as juicy, and aren’t greasy. At this point, I consider them better than regular chicken with the sole exception of fried chicken which was never my favorite but I can see the appeal of it.
I’ll concede that the beef substitutes have a ways to go (I like them and they’re not bad but they’re not fooling anyone, either) but they’re not the subject of this opinion.
Impossible mince has entirely replaced beef in our pasta sauces and Mexican dishes. Soaks up the flavours around it well and has that familiar chew/bounce of minced beef. But it really can’t stand on its own. My mum even made some impossible meat pies for us and they were excellent.
As for the chicken substitutes in Australia, no real winners yet. Best we’ve had is rissoles that are 50% chicken.
Has a different name in the US so had to look it up, but yeah, it’s great for sauces and spiced dishes. I also have had good results with the “meatless crumbles” which are just ground/minced beef-like textured vegetable protein as they also soak up flavor like nobody’s business and have similar chew/bounce