Being a vegetarian is about not eating slaughter products. It's not about avoiding the flavors, textures, and dishes that originally contained slaughter products. I used to love Swedish meatballs in cream gravy. When I went vegetarian, it wasn't because I'd suddenly decided that I didn't want to eat savory, salty, soft, caramelized orbs of deliciousness swimming in an oniony, creamy sauce. It was because I didn't particularly like the far-reaching impact of CAFOs, nor was I particularly comfortable at the fact that I was eating bits of an animal's muscle. It had nothing to do with what I liked the taste of.
You could look at this another way: is eating low-fat about not eating fat, or about not eating foods that traditionally contain fat? The prevalence of low-fat snacks should be a hint. Now, obviously, if someone was eschewing cookies and yogurt, they wouldn't eat the low-fat versions. However, wanting to have less fat in your diet doesn't necessarily mean that you dislike the experience of eating fatty foods. It's reasonable to want to have something in their stead, and for that something to bear a resemblance to the original.
I've only met a couple of people who objected to faux meat on principle, and they were the ones for whom their image (as a vegetarian or vegan) was highly important. The vegetarians and vegans who care about the animals, the environment, communities, farmhands and slaughterhouse employees, etc, all had no problem eating stuff that was meat-free, even if it mimicked meat.
If someone went on an all-meat diet because they believed it was morally wrong to eat plants (which makes little sense, considering how many plants probably wind up going into the animals that make the meat), it wouldn't be unreasonable for them to seek out artificial plants and plant flavorings if they enjoyed the taste of vegetables. If they gave up veggies because they didn't like the taste or texture, then they wouldn't.