Styrofoam is not often a texture striven for by chefs. To the best of my knowledge, it is never attempted. The closest food item I conceive in texture to styrofoam would be Cheetos. They are airy, crunchy, and compress into some strange and disconcerting sludge of fake cheese and corn byproduct. That is, they were the closest, until we encountered Mountain House Scrambled Eggs With Bacon.