Agree re GM but I think part of the problem is volume too.
The concept of vegetarianism as a predominantly affluent Western concept which has had more soy marketed to it as a safe protein substitute than it should.
Contrary to what you may have heard, Asians do not consume large amounts of soy.
They use small amounts as a condiment (about two teaspoons daily), but not as a primary protein source. And the type of soy they consume is traditionally fermented soy.