I thought this meant labRADOR. What a relief to read on.
But why not? if it helps meat the demand for meat and is cheap enough, it can only be a good thing, surely. Not sure if I would actually eat it though but that's the idea of it rather than wondering what it would taste like. I'm sure people would soon get used to it.
I use soya 'meat' in recipes to cut costs and it tastes fine. Not so much on it's own but if it's added to meat for, say, cottage pie, my OH can't tell the difference (until I tell him what he was eating when he claims he knew all along).