The French chef in charge at my previous employer was trying to develop a new course of study around the technology. Boneless meats came out the best. The texture profile does differ because the meat is evenly cooked throughout. With the exception of the finished surface (i.e. seared one way or other after it comes out of the bag), the texture does not change from outside to inside like it does with dry heat cooking. OTOH, you don't have to worry about how long to cook it for if the cut was uneven.

The controller/circulator for the water bath is critical. If it can't maintain the set temperature, the outcome will be dissapointing. (Instant Pot now advertises sous-vide capability but reviews show it can't maintain temperature and may not be able to reach higher temperatures altogether.)