On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut food or some pastries (or cotton candy?) which have no liquid at all. They essentially crumble and turn into dust in your mouth, and are easy to eat as well.
Recently I've had some dried mango and beef jerky, and my understanding is these aren't perfectly liquid-free, and these are really hard to chew!
So why is it that something that's mostly liquid is easy to eat, something that's not liquid at all is easy to eat, but somewhere in the middle we have to put in a lot of effort to chew food? What determines how "chewy" or difficult a food is to eat?