Out of four formulations tested, the blend of banana blossom, wood ear (Auricularia auricula-judae), and edamame flour scored highest on both nutrition and taste, with the winning ratio outperforming all heavier single-ingredient variants. Shifting ingredient ratios significantly moved protein, carbohydrate content, texture, and aroma but had zero impact on fiber, color, or taste, meaning the mushroom's structural properties drive mouthfeel more than flavor. For food developers in the plant-based space, this positions wood ear as a functional texture ingredient worth centering formulations around, not just padding them with.