Ideas for vegetable based emulsion with similar texture characteristics to hotdog meat.

Hi all,

I had some fun in the past using meat emulsions to improve texture and moisture of homemade sausages, and I was wondering if similar things are feasible/possible with vegetable bases?

I asked chatGPT and it's quite confident it's possible, but it's also insane... So I was hoping for ideas / sanity test from real people.

It suggested starting with a vegetable base like soy protein isolate, and making an emulsion with water, coconut, vegetable oil, and binders/stabilizers like methylcellulose, xanthan gum, and carrageenan, will yield something with similar characteristics.

What I'm looking for is a batter that will be firm, springy and moist after cooking. The magical hotdog texture. I'm not bothered about flavor at this stage, this is more of a texture adventure.

Does this seem like the right approach?