Long-term care (LTC) residents are often undernourished, increasing their risk of morbidity and mortality and decreasing their quality of life. Many factors can lead to undernourishment in this population, including age-related biologic changes, morbidities, dental issues, and swallowing problems. In some cases, these patients are put on modified-texture foods (MTFs) to facilitate eating while preventing aspiration, despite MTFs having been associated with poor nutrition. The reasons for this are not yet fully understood, but a variety of interrelated factors appear to be contributors, including lower nutritional value of MTFs compared with regular foods, poor palatability of MTFs for textural and other sensory reasons, and feelings of embarrassment consuming MTFs. The authors, who are part of the Modified Texture Food Research Group in Ontario, Canada, participated in a 1-day workshop in which they identified four major issues regarding MTFs that require attention and additional research: mealtime experience and food satisfaction; connection between dysphagia and malnutrition and the efficacy of food fortification; production and delivery of MTFs; and challenges with conducting MTF research in the LTC setting. The authors provide an overview of each of these issues and make future research recommendations.