I am not sure about taste and texture, but chemically animal proteins and other ingredients are qualitatively different from plant parallels. For example, how agar agar doesn't jiggle the same way gelatin does when it sets, or how casein enables dairy to be turned into a variety of cheeses while soy milk protein really only makes tofu afaik
Maybe one day chemists will close the gap though, like they are trying to do at companies like Impossible Foods.