Do you differentiate creamy from juicy?

I find that substances are of two types, and possibly a third. Creamy substances are coffee, milk, chocolate, bananas (for some odd reason), butter, etc… Juicy consists of things with a more fluid viscosity, like fruit juice. Watery substances are similar to juicy things, but to a lesser degree of smoothness. Mango juice would be kinda in between because it is smoother than orange juice, but it is still more fluid-like,

So, I guess the question should be: “do you differentiate foods on their smoothness?”