I disagree for "mouth feel", but it's probably being overused and used badly. It is, however, an important element of the results of a recipe. If you're eating, say, a custard, and it has a gritty mouth feel, it's a failed custard!

I prefer the term "texture"

"mouth feel" had never polluted my ears until last year on some snnoying commercial

I first found it in Sandra Boynton's book on chocolate, when she was discussing technical terms - I think this was related to "conching" the chocolate.

And it's not just texture, because the food can have texture right there on the plate, both the way it feels under your knife/fork/spoon, and how it looks.

Not denying you your opinion and preference, of course.

nor I you. Like I said, the only reference I ever had of it was deliberately annoying.

I hadn't actually heard mouth feel before that list, but every year there is one I am not familiar with.

Foodies know the mouthfeel one, it's said in so many cooking shows!