In rapidly aging societies like Japan, the simple act of swallowing meals can be challenging for many. This condition, known as dysphagia, affects millions of people worldwide and can significantly deteriorate a person’s quality of life. While texture-modified foods like purées can make swallowing safer, it is difficult to tailor these foods to the wide spectrum of dysphagia, as some individuals can tolerate more solid meals while others require much softer textures.