Well, soy is not the worst it could be. If it doesn't affect the taste too much, I wouldn't actually mind it. OTOH, I've eaten in some vegetarian places which make faux chicken, faux beef, faux shrimp etc. which taste pretty much like (at least some variations of) the real thing. As a meat lover, I was surprised how close they are to the real thing, I now believe with some effort at least most of the common meat usage can be substituted away. Of course, there's still a difference - they are not as good as a real quality juicy steak - but they are closer than I thought they could be.

Another thing - I'm not sure I understand what "50 percent chicken DNA" means. It can't be literally DNA - specifically DNA is a minuscule percentage of the overall cell mass. Do they mean of all DNA samples 50% are chicken DNA and another 50% is other DNA? That'd ignore all ingredients that don't have DNA at all. Or do they mean 50% of the whole piece is chicken cells which are identified by their DNA, and another 50% of the mass is something else? I'd very much like to know what exactly they tested and how.