Is there a significant difference between Turkish coffee and Moka pot coffee?
There is a significant difference in how the two operate.

Turkish coffee works by heating the water to a boil, with no added pressure. The coffee, with gronds, is then transferred into a cup to seethe, before drinking.

In a mocha pot, pressure will typically rise to as much as 1.5 bar, and the resulting liquid is free of grounds.

Given the radically different extraction methods, the end result of the two are likely to be radically different. My experience, taken from memory, follows:

Turkish coffee goes through a sequence of mouth feels, from completely clear, to grainy, almost muddy, with coffee grounds. This also affects the flavour of the coffee. At the beginning, it is much like a strong filter brew, but tends to get bitter towards the end of the cup, which is also, in part, why it is traditionally served in very small cups. In addition, it is often spiced with cardamom, and often sweetened with sugar.

Coffee from a mocha pot has a consistent mouth feel all the way through the cup, as the grounds are left in the pot. Due to the pressurised extraction, the flavour notes are closer to an espresso than filter coffee.