I agree that texture is very important with bread - I especially love baguettes with their very soft insides and super crunchy outside. The contrast is what gets me in, plus the flavour.
I'd say next on the list, for me anyway, is salads. Potato salad without any crunch element, say celery or crispy bacon, is just not a nice mouth feel.
Oh hey and imagine eating crisps without the crunch.....
Or a creme brulee without the crack of the sugar on top....
What I do like without any contrast in texture though is a big bowl of icecream - the flavour doesn't matter. Hot summer night, nice bowl of creamy icecream...ahhhh. Its on the menu here tonight - it's stinking hot and the pool's not ready :( Might toss some frozen blueberries on the top...ha so much for the creamy texture, now I'm talking flavour. I'm sure the crunch won't hurt - cuz they'll be so lovely and COLD!! :)
A lot of it is personal choice, but certainly it has a lot to do with the enjoyment of food.
I think Heston did some experiment - eating something smooth and creamy while having the sound of crisps being crunched played thru headphones (or it might be the other way round). Something along those lines. Anyhow, the result was not a good experience for the diner apparently.