Note that Canadian bacon also is sometimes called back bacon. It's cured, but not smoked, and it's often used to give a subtle salty flavor to pasta sauces. Deli counters often carry cylinders of it, and slice it to order. This is a salt-cured chunk of fat that comes from pork bellies. It's used in much the same way as bacon, though salt pork is fattier and not smoked.
Many meat analogs are disappointing, but some variations on vegetarian bacon are surprisingly tasty.
Different brands of turkey bacon have wildly different amounts of fat, but most have much less fat than ordinary bacon. The flavor suffers a bit, though.