I have a suspicion that we might see some interesting hybridization of the plant based and lab grown meats at some point. Tissue culture is expensive, and while Im sure the price can be reduced, Im doubtful that it will get cheaper than plant protein is. However, it can potentially taste more like real meat than plants, seeing as, well, it is real meat, just assembled differently. Potentially then, one can probably mix in some percentage of plant protein (or possibly mycoprotein as well) in with the meat in ground meat type products like burgers, without the flavor changing too noticeably, and get something mostly the same with a lower cost.