Texture plays an integral role in food. No food formulator would fail to include an evaluation of texture within its food development process. In art, texture describes the look and feel of the canvas or sculpture, based upon the paint or other materials utilized and how they are applied. Within this context, texture stimulates the senses of sight and touch. In foods, however, texture is more critical, because more senses are stimulated. Not only are sight and touch stimulated, but smell, taste and sound are intimately involved.
Few foods call for a single texture. Think of a sandwich cookie: From the familiar snap as the cookie breaks, the creamy filling and the softening crumble as it is eaten, multiple textures come into play at different times throughout the eating experience.