I wasn't joking or being a smartass.
The most knowledgeable people on these boards are knowledgeable not because they asked a lot of questions or did a lot of reading. They are knowledgeable specifically because they tried the Pillsbury flour they had already bought, rather than trusting what everyone else may have had to say about Pillsbury flour. If I tell you something and I'm wrong, but you believe me anyway, you may think you've learned something, but you haven't.
Is there any noticeable difference between the two?
Probably not, but what you consider noticeable may not be the same thing everyone else considers noticeable. Also, I don't know.
You have both flours. You're familiar with one already. Try the other and decide for yourself. It's that easy. There is absolutely no risk in simply trying the Pillsbury flour. The worst that could happen is that the Pillsbury ends up being not quite what you want from a flour. No one on this planet can tell you what you want from a flour. The only way you'll ever know anything useful about Pillsbury flour is by trying it.
To me there is a huge difference between King Arthur AP and Pillsbury AP. I've found that Pillsbury requires 3-5% more water than KAAP to end up with a deep dish dough that feels the same as deep dish dough made with KAAP. Is one of these flours better than the other? I don't know, but I like the Pillsbury better. And in my experience, Gold Medal AP might as well be the same thing as Pillsbury AP. I know nothing about either KA, Pillsbury, or GM bread flour.
You know why I know I like Pillsbury AP and GM AP better than KAAP? Because I've tried them all.
You know why I know I don't like Mondako flour for NY style but I do like it for stuffed? Because I've made both kinds of pizza using Mondako flour.
Notice a trend?