I’ve yet to find anything vegetarian that comes close to pepperoni or chorizo, and spices are a huge part of their flavours. The people that make them don’t even seem to be trying with the flavour, but texture is another issue. Meat is much firmer than most meat analogues. I think that’s why I turn to things like halloumi - it’s salty and greasy protein with some bite to it. I’ve gone without meat for most of my life, but I still want something like it now and then.
Oh, and as for tofu, it can vary a huge amount. It doesn’t have much of a flavour so it tastes of whatever it’s cooked with, and the texture can vary from mascarpone-like to something approaching the firmness of meat. The point is, if you don’t think you like tofu, you probably just haven’t tried the right kind yet.
One final tip: A lot of meat-eaters insist they don’t like soya or Quorn or tofu or whatever. It must be true for some of them, but it can’t be true for all of them. I think part of the trick is not to expect meat when that’s not what you’re eating. Try not to think of it as wannabe-meat and you might like it more.
ETA: Le Puy lentils have a great texture and I often use them, in combination with soya, as an alternative to mince in recipes.