This here, I'm in the same boat, mate.
Biggest thing for many people is the texture, which is hard to achieve at home. Most of the stuff gets extruded in some way and then formed and pressed into something resembling the fibrous texture of meats. Getting the taste almost right comes down to using amino acids and something like artificial hemoglobin, most of which can be cultured via microorganisms and algae as a biproduct.
As @AlientoyWorkmachine said, most of the veggie meat and in the future lab-grown meat comes and will probably come from the meat-giants of now, for example Beyond Meat is a Tyson product and Nestle and Unileva are focusing on vegan products as a whole new branch. They have the money to put the work behind all of it in the research directed in the direction and sponsor studies at the universities in some cases.