We have been using “fake” meat (e.g. Morningstar Farms) for a very long time, as well as “fake” pork products made from other types of meat (e.g. Lamb bacon, hot dogs made from beef, chicken and turkey). Even though Chinese cuisine is largely based on pork, kosher Chinese restaurants are very popular (usually substitute beef or foul for the treff foods ). The only real issue is whether we will regard parve fake meat as part of the fleshig cuisine (i.e. an alternative to buying real hamburgers or real hot dogs), or whether we will continue to see it as part of the mikig cuisine even if the new “fakes” aren’t dairy (and thus see them, as we now do, as alternatives to pizza or pasta).
If anyone was going to object to these “fake” meats, they would have objected back in the 20th century when they became very common. What is new at present is that such “fakes” are catching on among goyim in part since many goyim believe (rightly or wrongly) that they are healthier than real meat and that switching to fake meat will prevent global warming (since livestock, similar to humans, produce gases that they believe with a religious fervor cause global warming).