What is it about crunchiness of all food textures that makes it so satisfying? It's easy to eat a whole bag of potato chips (and then wonder how you did it). Crunch is so satisfying under my teeth and hearing the crunch in my ears while I eat is addictive. I want to feel and hear and experience it over and over and over. I don't seem to get tired of the experience.
Food texture and sensation is important, eating all mush is just not interesting. There is chunky (as in roasted root vegetables or stew), there is chewy (as in meat or seitan), there is shredded (as in a raw carrot salad), there is dense (as in cooked eggs or fish or cheese), there is fluffy (as in sponge cake or some breads), there is granular (as in quinoa or rice), there is silky and smooth (as in pudding or silken tofu), there is powdery (as in different kinds of flour or powdered sugar), there is leafy (as in green vegetables), there is crispy (as in a cold fresh apple). But crunchy is best I find.
Crunchy foods involve our sense of hearing in addition to our senses of taste and feeling. Maybe that is the difference - heightened sensation. We live for experiences. Other than perhaps crispiness none of the other textures produce a sound. As a kid I used to love KitKat and Crunch bars and brittle, all because of the crunch factor - now I find them too sweet. I have been tempted to buy a food dehydrator just to make crunchy vegetable chips. Then I can crunch away in a healthy way.