A researcher is challenging the current debate surrounding ultra-processed foods (UPF) and their link to overeating. The researcher suggests that the texture of food and the speed at which individuals consume it may be equally, if not more, significant factors contributing to excessive calorie intake. This perspective shifts focus from solely blaming food processing to considering the physical characteristics of food and eating behaviors. The argument posits that easily consumable, rapidly eaten foods – regardless of processing level – can lead to overconsumption before the body registers fullness. This challenges the widely held belief that UPF’s are the primary driver of overeating. Further research is needed to fully understand the interplay between food texture, eating speed, and caloric intake, potentially leading to new strategies for managing weight and promoting healthier eating habits. The findings suggest a more nuanced understanding of overeating is required.