In my opinion, it is mostly a difference of preference.
First, you can prime both kegs and bottles with sugar, and you can force carbonate beer for bottling and kegging. (Bottling beer out of a keg that has been carbonated requires a bit different equipment, but it is nice and simple still.)
Also, not all breweries that force carbonate their beer pasteurize it. I know from experience.
If you prime your keg with sugar, you'll get a bit of the yeast in the first couple pulls, then it should clear up.
If you force carbonate the beer in a keg then bottle it, you don't get the yeast but it is a little more difficult to get consistent fills, as the beer will foam a bit while filling. It takes a bit more finesse.
I prefer to bottle condition my beer, because bottles are easily portioned, and easy to travel with and share with friends/family. Also, bottling time is a good time to spend an hour or two with a friend working together on a project, drinking some beer, and chatting.
I've also read more than once that the yeasties help protect the beer and let it last a little longer than force carbonated beer.
Also, if you have a beer that needs some aging, that can be overlapped with the process of the yeast carbonating the beer in the bottle.
All that said, I would like to set up some kind of tap system at my house, and maybe split batches in two, bottling half and kegging half.