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Impossible meat is close enough to meat that I genuinely wouldn't be able to tell the difference without a side-by-side comparison, and it would be virtually impossible for me to tell if it were mixed in with other flavors (eg in a burrito). I've heard it's got high sodium though, so you'll still have to beware that it's not much healthier (if at all) than normal meat. I don't get Impossible often, though I get regular meat even less. I'd say I like Impossible more than normal meat, I just wish it's a bit cheaper.
Beyond meat simply doesn't taste quite right, like soy trying to imitate meat. It hits an awkward uncanny valley, so I don't like it.
IMO lab grown meat feels a bit like a waste of time. With how incredibly uncanny Impossible is to actual meat, I don't really see the need to grow meat in the lab. And it'll probably be more expensive than Impossible meat too, if my lab experience is any indication