What the body senses first
Texture tells the body something about a food before the label does. Crunch, chew, thickness, smoothness, grit, gel, and body all change how quickly a person eats and how substantial the food feels.
Fibre can shape that information. Insoluble plant structure adds chew and bulk. Soluble viscous fibres can add body. Psyllium can form a gel. Resistant starch can change the behaviour of a cooked or cooled food. In product development, this is why fibre cannot be chosen only by percentage. The same grams may create a powdery drink, a thick shake, a soft baked crumb, or an unpleasant paste. Texture is part of the function.