In my experience, how they're prepared matters a lot. Strangely, I think Impossible Burgers (the ones I'm more familiar with) do worse when they're overcooked than actual meat does. The very first Impossible Burger I ever had was thick and cooked medium-rare, and it was terrific, pink on the inside and genuinely juicy. If I didn't know it was plant-based meat, I wouldn't have been able to tell you; it didn't taste quite like beef, but I might have guessed there was a little sausage or something else mixed in there. When I've had Impossible Burgers cooked fully through so they're more medium-well or above, though, the pea/grain flavor starts amping up quickly.