I haven't tried lab grown meat, but I would love to. I have tried vegetarian mock meat, and I agree that it is not the same.
HOWEVER ... I think that the mistake most chefs make is to think of it as a meat substitute. It is not a meat subtitute, it is a different product. It is the same with wine - IMO there is no such thing as a bad wine, there is only overpriced wine (the exception are wines that are corked). The "bad" wines are simply wines that are mismatched with food, or should be used for other things besides drinking - e.g. in food. You can make marinades, stews, and sauces with wines that are too acidic / too sweet / etc. If I am given a lesser quality white wine, I drink it with fish and chips where the quality does not matter. If really don't want to drink it, it goes into my stews and sauces. All wines can be consumed, you just have to think of the proper application for it.
And it should be the same with mock meat. If you simply slap it in a burger, or serve it like a steak, it is awful. But if you slice it up and put it in a curry, or in a Chinese stir fry, it is delicious. The point is, both curries and stir fries use all sorts of ingredients to make up different textures and flavours, e.g. you can find paneer cheese in a curry. On its own, it is rubbery and squeaky - if you tried eating it as a cheese, it is terrible. But in a curry it is amazing.