From reducing cardiovascular risk to boosting immune function, mushrooms offer remarkable health benefits, but their increased adoption in Western diets faces a surprising barrier: texture. This collaboration across three schools, departments and labs bridges mechanical engineering, fungal ecology, and synthetic biology to decode what makes mushrooms chewy, springy, or succulent and ultimately, appealing to consumers. By mapping the mechanical properties of 50 edible mushroom species and linking them to microstructure, sensory appeal and genetics, the team aims to build the first comprehensive mechanical atlas of fungi. By demystifying how fungal genetics and cell structure govern mouthfeel, the atlas aims to accelerate the design of nutritious, mushroom-based foods with appealing textures.