You might pop over and read up on the Pressurized Fermentation thread. I believe many people experience a faster maturation and clearing in that system.
Otherwise, I would speculate you are dealing with more variables (particularly with yeast strain) than just pressure, including pH, temperature, toxicity from alcohol, etc. all which would influence yeast behavior.
I guess I do what you suggest when I keg, pressurize and cold crash. Sometimes I get very clear beer - other times, not so much. Seems to vary more on yeast strain than process for me.
OFF TOPIC: Going to have to swing over and visit ya'll in Conroe soon!