Variation in texture and color between proteins and even from batch to batch is normal and expected. All of our freeze-dried foods are made with whole cuts of meaty bones, meat, and organs and we do not use any binding agents or fillers so the texture is completely dependent on the qualities of the meat and variation of each individual batch. Natural variation combined with slightly variable drying environments can affect the end outcome of each batch.
Historically Beef and Lamb are the most dense and firm with Pork and Chicken falling in the middle and Turkey and Duck being the softest proteins.
For the softer proteins some breakage of the product during transit or high traffic stores can happen from time to time. This product is still safe to use, if a bit trickier to portion - more info here.