To texturise food is to give it a particular texture deliberately — to engineer the mouthfeel rather than accept whatever the ingredients provide. The term covers a range of techniques: extruding soy or wheat protein into fibrous meat analogues, whipping or aerating to create lightness, gelling with hydrocolloids for a set bite, or crisping through frying and baking. In product development, texturising is how a low-fat yoghurt is made to feel creamy, a gluten-free bread to feel springy, or a plant-based burger to chew like meat. It sits at the intersection of ingredient science and process engineering, and it is one of the main tools for making healthier reformulations acceptable to consumers.