How do I create a meat like bite resistance/snap and texture in Vegan sausages?
Zambian Chikanda has a meat (more of processed meat/saussage) like texture, it’s made using ground peanuts and orchid tubers. The polysaccharide (glucomannan) in the orchid tubers once cooked above a certain pH level, will form a heat stable gel upon cooling. I think this texture is what you’re looking for.

Even though you say you have tried Konjac powder (which also has GM in it) I think you should look into how it behaves in a high pH environment and with presence of fats.