“I often struggle to recognise the food on my plate; it just looks like a blob.” This reflects how many aged care residents perceive texture-modified foods (TMF), which are prescribed to support safe swallowing in people with Oropharyngeal dysphagia. Dysphagia affects over one million Australians and up to 75% of aged care residents, with reliance on TMF associated with an increased risk of malnutrition. This study summarises the existing evidence on the impact of TMF on nutrition, mealtime experience, and quality of life among care residents. A systematic search of Scopus, MEDLINE, Web of Science, and CINAHL identified 1,927 studies, of which 35 were eligible. Data were extracted using the PICO framework and grouped into nutritional intake (27 studies), nutritional status (16), commonly assessed using weight change or malnutrition screening tools, mealtime satisfaction (12), and quality of life (5). Thirteen studies compared regular diets with conventional TMF, while fourteen examined enhanced TMF interventions (e.g., fortification or reshaping). Compared with regular diets, conventional TMF were consistently associated with poorer outcomes, including a 19-21% reduction in energy intake, 10-15% lower protein intake, micronutrient inadequacy (>50%), and malnutrition prevalence exceeding 50%. Mealtime satisfaction and quality of life outcomes were also consistently poorer among residents receiving TMF. In contrast, enhanced TMF interventions improved energy intake (150-300 kcal/day), protein intake (10-20 g/day), and nutritional status (5-15% improvements in screening scores). Limited studies addressed resident preferences, acceptability, or enjoyment of meals, despite their importance for sustained intake. Enhancing the nutritional composition, presentation, and diversity of TMF may meaningfully improve dietary adequacy, meal enjoyment, and overall well-being.