Well I'm guessing they have the same texture as a snail which I have tried, though I suppose they'd be less crunchy if you didn't remove the shell...
Its curious how we are conditioned to think of some quite nutritious things as disgusting or inedible, but other accepted foodstuffs on supermarket shelves are of pretty dubious origin.
Wild mushrooms, if you're careful, are in many cases far more tasty than cultured ones, and whats the difference between snails versus edible sea molluscs such as cockles or oysters, which are seen as delicacies?
Hyacinth Bucket types might turn a nose up at snails, but will eat red cochineal food colour (ground beetle), use Isinglass to preserve eggs (fish bladder), eat haggis (lungs in a stomach), and black pudding (pig blood).
Part of the benefit of exposure to wild food is it makes you question many of the hypocrisies and truths about 'conventional' foods, which are seldom fresh, full of preservatives and additives and have often traveled the globe leaving a huge carbon trail before landing on your plate.
