I love anything squishy like a marshmallow, chalky like musk pencils, or really gummy chewy like Haribo gummy bears.
Jellyfish. Also tripe, especially in pho or a taco.
Mochi. The filling adds some taste but the outside doesn’t really taste of anything but the squishy soft texture is easily the best thing about it
Baked tofu. It’s the blandest substance in the known universe, but it’s cripsy and chewy and dense, and your brain is just like fuckyeah, protein.
Yes you can season the outside of it, but that’s true for literally any substance. Hey, if you put barbecue sauce on carpet, it becomes barbecue flavour. No kidding.
Potato chips, cheetos puffs, gushers fruit snacks, twizzlers and kitkats are my go to food when I want textures more than flavor.
Mochi!
I also like their flavour. Especially matcha and red bean. But the texture is really what I like them for.
Anything with a tater-tot kind of structure- loose grains that get crispy on the outside but keep it softer on the inside.
Wood ear mushrooms. They don’t have much flavor – a little olive oil can give them flavor – but they’re crunchy.
Dragee stuff. Like sweets with a hard coating and a softer inside (dragee eggs). When you break the coating the whole thing starts to melt in your mouth.
One thing I love and simply haven’t found a replacement yet: “Obstgarten” yogurt which is very fluffy quark with a bit of fruit jam underneath. I don’t want the fruit jam, but I do love the quark part. If you buy other quark products they simply don’t have the same texture (which is probably created with nitrogen in an industrial process and can’t easily be replicated at home).
