Quite the contrary, imperial units and scales were selected because of human factors and expectation of user experience. If you care about such things, there are objective reasons to say imperial units are "better" than SI units.

Units of length on the order of a finger-width (inch), foot-length, or stride or arms-width (meter), or area that could be plowed in one day (acre). You don't need special calibrated tools to measure/estimate these.

Units of volume are based on successive halvings (1/2, 1/4, 1/8, etc.) because all you need is two identical cups to split a liquid to be the same level in each--works for non-liquid volumes too, if you measure them by submersing in equal volumes of liquid.

The unit of mass -- pound -- is similarly split into 16 ounces because the pound originated as a measurement for silver, and a simple balance could be used to split 1 lb silver into 8 oz, 4 oz, 2 oz, 1 oz, or smaller, and then be combined to make change.

Units of temperature have integer gradations approximately equal to what sensitive skin of the human body can discern in the atmosphere--I can feel the difference between 70 and 71, but not 70.0 and 70.5--and a nice even value for the normal temperature of the human body (above 100F, you have a fever). Arguably the boiling point of water is more important these days, but only since the rise of steam power and other industrial things that get very hot.

What system would I rather use, if I were hypothetically not already accustomed to one? Well imperial has clearly better optimized user experience, even if some parts have aged with technological change less well than others. It co-evolved with pre-industrial human societies but is still well matched to the day to day environment we find ourselves in, even today, in the produce aisle of a grocery store, in the kitchen, in estimating the weight or size of things we might pick up, etc. Example: when I open a recipe and it says "3 cups of flour and 2 tablespoons of baking soda, 1 teaspoon of salt" then I don't need any special measuring cups or scales to make this recipe--I can make do with stuff lying about the kitchen--it's in the names! Take something that looks like a average-sized drinking cup or mug and fill it with flour three times, take an eating spoon and fill it twice with baking soda, and take a drink-mixing spoon and make one scoop of salt. Alternatively how am I supposed to interpret 0.75 kg flour, 30 mL baking soda, and 5 g salt? Either I've cooked and measured enough to have an intuition for such things, or I'd better have calibrated tools available.

What do you get in return for using the not-so-human-scale SI units? Nice powers of 10? No one was ever stopping you from talking about mega-pounds or micro-inches, so long as you're consistent on lbs vs oz and ft vs in. Imperial units aren't any different in this regard from saying "2 hours" in an SI context and people knowing to multiply by 3600s/hr to get the official unit

At the end of the day I prefer SI for the same reason I prefer English--as a global standard because it is the standard, even though it is actually pretty terrible. It's a bit like Qwerty vs Dvorak/Colemak/Workman, except the decision isn't a personal choice. I do wish the French had decided things differently some 225 years ago though.