I don't think so -- it's kinda about the pork fat. Beef fat is really different (worse imho)
If you're looking for a smoky/bacony flavor, and to avoid meat, try a good Spanish smoked paprika
It's not The Same, but it's something!
I'm totally partial to recipes with a miniscule amount of pancetta/bacon involved -- all flavor, not much of the meat. I use it like a spice, with small amounts stored in the freezer.