I've actually found a more concise bit of info that addresses this to prevent having to watch a 20min vid to get the info. The following is from this (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893534/) research that addresses that misconception:

"Another factor to consider is differential rates of protein digestibility that impact amino acid availability, often considered as being poorer for plant proteins. This remains a matter of debate. There is very little evidence at present regarding a marked difference in protein digestibility in humans. The more precise data collected so far in humans, assessing real (specific) oro-ileal nitrogen digestibility, has shown that the differences in the digestibility between plant and animal protein sources are only a few percent, contrary to historical findings in rats or determinations using less precise methods in humans [37]. For soy protein isolate, pea protein flour or isolate, wheat flour and lupine flour, the figures were 89–92%, similar to those found for eggs (91%) or meat (90–94%), and slightly lower than those reported for milk protein (95%). It is important to note that most of the plant proteins studied came from raw, untreated (unheated, or minimally heated) sources, and some were ingested in complex food matrices such as (unheated) flour [37], i.e., in the worst conditions for plant protein because of the presence of trypsin inhibitors and the poor enzyme accessibility of some native proteins. While further research may be warranted to explore possible variations in the bioavailability of some specific amino acids, the body of evidence so far does not show a difference large enough to result in risk of insufficient amino acid absorption for vegetarian and plant-based diets"