I'd attribute the snap to more the casing. natural casing has the distinct snap. once past that, the meat emulsion itself, can be more heavy weighted (or not = mushy) That Costcos dog being sold by the pack has been a hidden gem for over a decade. It's a top quality hotdog of beef, smokey, garlic, and density. Mushy (easy to chew) meat emulsions come from greater water content, air, fillers, at the expense of... protein. It's the high degree of sodium and ice in the emulsion process that makes this processed magic work.
It's like how peanut butter has peanut oil taken out of it and sold off for profit, and palm oil placed in place of it, oh and a here ya go. Talk about decades of food robbery.
It's no wonder the ideal cooking medium of a steamie... is wet. If it were griddle top grilled, it'd likely shrink before long and show its true colours. A more premium HD can handle the heat, no pun intended.