Yeah, same thing. It is a blend of various different acids, but to me it comes across like the sourness from fruit rather than beer because it is mostly citric and malic acids (which are most often found in fruit).
If you have the time a full souring with a variety of different microbes would probably be the tastiest option. Baring that adding some lactic acid would give you a character closer to a wild fermentation. If you go that way I would add ½-1 oz of 88% lactic acid for a moderate sour twang in 5 gallons. I would add the acid during primary fermentation as it has a bit of a buttery note that the yeast will clean up as fermentation wraps up.
Also, welcome to the board