vudukungfu: It ain't that hard.
Just get it right.
We put people on the farking moon

It is that hard.  The problem is that thawing meat and especially veggies generally tears the ever-living fark out of the cellular structure of the ingredients.  Freezing creates ice crystals inside cells.  And this is essentially stuffing a bag of water full of razor blades.  While frozen, this means little.  But thawing gets rid of the razor blades while the holes they made remain.  This is why the ingredients in frozen foods are often mushy.  You could flash-freeze foods with stuff like liquid nitrogen and the process would happen so fast the ice crystals would be small, Nerf-darts.  But that is hilariously expensive for industrial food production.  So, unless you want $40 frozen pizzas, we ain't getting it.