Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour

Food texture significantly influences food perception and its acceptance or rejection, yet it remains relatively understudied. Research links texture to overeating, with dietary and health implications. Softer textures, often found in highly processed foods (HPFs), may promote faster consumption and potential overeating. However, how this affects different consumer groups is not well understood. This study explored how consumer preferences for food textures relate to eating behaviour and food choices, focusing on HPF consumption. An online questionnaire completed by 500 Norwegian adults assessed appetitive traits, food choice motives, sensory modalities underlying food preferences and rejection, and specific textural attributes using a Check-All-That-Apply question. Additional measures included sensitivity to texture—defined here as the behavioural dimension of individuals' emotionally and motivationally respond to the physical feel of food in the mouth, distinct from tactile acuity—self-reported eating rate, and dietary patterns using a short-screening tool for HPF consumption, integrating four classification systems. Hierarchical clustering was used based on sensitivity to texture. Two consumer segments emerged, differing in behavioural profiles, sensory drivers of acceptance and rejection, and reported intake of HPFs. Individuals with higher sensitivity to texture appeared more selective in their food choices and reported higher consumption of HPFs, influenced by multiple behavioural and perceptual factors. Based on these findings, a conceptual framework is proposed that defines sensitivity to texture as a multidimensional trait and explores its potential role in shaping food acceptance, satiety regulation, and HPF consumption. Results support food texture's influence on dietary patterns across consumer segments. • 500 consumers completed a questionnaire assessing sensitivity to texture, food preferences and eating behaviour. • Two consumer segments emerged based on their behaviour towards texture: “Texture Picky” and “Texture Explorers”. • These groups differed in sensory drivers of food preferences and in their consumption of highly processed foods. • Texture Picky consumers reported more restrictive eating patterns and a higher intake of processed foods. • Sensitivity to texture was linked to emotional and picky eating, suggesting broader implications for dietary habits and food preferences.