What makes a snack enjoyable? Flavor is important, but texture—the way food feels in your mouth—is becoming just as important. Food experts often call this feeling “mouthfeel.” Today, people around the world are looking for foods that are crispy, chewy, creamy, soft, or even a mix of several textures.

A global food report published in September 2026 found that many consumers enjoy surprising texture combinations. For example, a snack may have a crunchy outside and a soft center. Among Gen Z consumers, 26% said they wanted playful or surprising combinations when enjoying a special food or drink. (innovamarketinsights.com)

Many popular textures come from traditional Asian foods. Japanese mochi is famous for being soft and chewy. Bubble tea, which was created in Taiwan in the 1980s, adds chewy tapioca pearls to a smooth drink. These foods have helped international consumers discover that chewing can be part of the fun. New products such as boba mochi now combine two familiar chewy foods in one snack. (apnews.com)

Crunch is also getting more attention. Whole Foods Market included “added crunch to every meal” in its food trend predictions for 2025. Companies are now adding crispy pieces, seeds, nuts, or coatings to ordinary foods. (wholefoodsmarket.com) In Sweden, one company has introduced candy with a crunchy coating and a soft marshmallow center. In Paris, some bakers have made “crookies,” which combine a crisp croissant with a soft chocolate chip cookie. (apnews.com)

Social media may be helping this trend grow. Videos of people breaking crispy food or eating creamy noodles offer both interesting pictures and sounds. If a food looks exciting and makes a satisfying sound, viewers may want to try it themselves. Texture has always been part of eating, but now it has become a powerful way to create new food experiences.