Chicharron bulaklak. It's deep fried intestinal fat or something like that. Ok it doesn't sound too appetizing but when it's fresh it's so nice and crispy and melts in your mouth. Dip it in the vinegar to balance the oiliness and the texture+flavor combination is just amazing. Your arteries will hate you, but that's ok every now and then.
Dragee stuff. Like sweets with a hard coating and a softer inside (dragee eggs). When you break the coating the whole thing starts to melt in your mouth.
One thing I love and simply haven't found a replacement yet: "Obstgarten" yogurt which is very fluffy quark with a bit of fruit jam underneath. I don't want the fruit jam, but I do love the quark part. If you buy other quark products they simply don't have the same texture (which is probably created with nitrogen in an industrial process and can't easily be replicated at home).
Anything creamy and "fluffy": cheesecake, tiramisu, pastry cream, even pudding with whipped cream folded in (like in ambrosia salad). Cream puffs are especially nice, having that soft filling inside a pastry, mmm...
Rock candy. I love how the crystals separate along flat planes as you chew. Don't get me wrong, the sugar is nice too, but mostly it's the texture experience for me.
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