Have you ever noticed that spaghetti and fettuccine taste different? Probably not. Unless, that is, you’re on the autism spectrum, in which case it’s not impossible that the differences in texture between spaghetti and fettuccine result in the experience of different flavors for those two otherwise completely identical foods. The result is that I love spaghetti with meat sauce, and I love fettuccine alfredo, but cannot stand spaghetti alfredo or fettuccine with meat sauce. They’re wrong.
Also, scrambled eggs are terrible, but boiled eggs or over-easy eggs are great. Texture makes all the difference among those ways of preparing eggs.
Cooked peas are terrible–nasty squishy, poppy things. But peas in pea salad are fine. The texture gets improved with the boiled eggs and diced pickles. (My wife replaces the pickles with cheese, which is also texturally wrong, but tolerable.)
If you have a child (or significant other) who seems to be oddly picky about things that shouldn’t matter–“How can you like macaroni and cheese with elbow noodles, but not with spirals!”–the reason is almost certainly texture issues. The textures of foods matter as much as the textures of clothing on our skin. And you may not be able to tell any difference, but we most certainly can.