Why are plants crunchy when your eat them, but animal protein (meat) is not?

The correct answer is - cell wall made up of cellulose that makes it crunchy.

Explanation:

In plant-based foods, the outer membrane is a cell wall that provides structure and supports the plant to stand erect and protect from the outer environment. The cell wall is mainly composed of cellulose that is a carbohydrate which is comparatively crunchy or tough to the animal protein with a fatty cell membrane that makes it chewier than the crunchy.

The composition of the protective layers of the plant cels and animal cell causes this difference in their texture.

when atoms of different types of elements join together, they make molecules called compounds. water consists of compound molecules made up of 2 hydrogen atoms and 1 oxygen atom. this is why it's called h2o. water will always have 2 times the number of hydrogen atoms as oxygen atoms.