I like Beyond Meat, but I think the praise for it has been overblown. For example, the Effective Animal Activism link you've provided says:

[Beyond Meat] mimics chicken to such a degree that renowned New York Times food journalist and author Mark Bittman claimed that it "fooled me badly in a blind tasting".

But reading Bittman's piece, the reader will quickly realize that the quote above is taken out of context:

It doesn’t taste much like chicken, but since most white meat chicken doesn’t taste like much anyway, that’s hardly a problem; both are about texture, chew and the ingredients you put on them or combine with them. When you take Brown’s product, cut it up and combine it with, say, chopped tomato and lettuce and mayonnaise with some seasoning in it, and wrap it in a burrito, you won’t know the difference between that and chicken.

I like soy meat alternatives just fine, but vegans and vegetarians are the market. People who enjoy the taste of meat and don't see the ethical problems with it don't want a relatively expensive alternative with a flavor they have to mask. There's demand for in-vitro meat because there's demand for meat. If you can make a product that tastes the same and costs less, people will buy it.

Maybe it's likely impossible to scale vat meat such that it is actually cheaper to produce, long-term, than meat from conventionally-raised livestock. Has this sort of analysis been done? I'd assume from the numbers New Harvest quotes - 45% reduction in energy use, 95% reduction in water use, etc. - that it is actually possible.

If you put vat meat on a styrofoam plate with a label with a big red barn on it and a cheaper price tag than the stuff next to it, people almost certainly will buy it. If consumers were that discerning about how their meat was produced, they wouldn't buy the stuff that came from an animal that spent its entire life knee-deep in its own excrement.