I’m totally on board–I grew up eating jellyfish at every “nice” Chinese restaurant my parents took us to when I was little. At the very, very least, we should be exploring potential uses for jellyfish bycatch rather than sorting and tossing them to start.
The texture is closest to “wood ear,” a kind of edible fungus that’s used in Chinese (maybe Taiwanese?) cooking. It’s like a mushroom with more “rubbery crunch” to it. Flavorwise, I didn’t notice any unique flavor to the jellyfish itself, it just tasted like whatever it was brined in and didn’t have any fishiness to it.