Most meat is composed of stringy textures, designed to be easily torn apart. However, most obese people got that way in large part because they chewed food the most minimal number of times.
I choked on chicken especially because of the stringy meat. Eventually I caught on, cut it in slices, then cubes, and smashed it with a fork to "pre-chew" it. Then I took tiny bites and salivated heavily to soften it and help it slide down. But it can really be a challenge, unless you limit yourself to organ meat, not meat from the muscle.
But eventually I put meat into a blender, added a pinch of powdered gravy mix with water or bouillon until it was like pudding. Same nutritional value, better taste, and it slid right down through my digestive tract. This meant I didn't have to chew it that much.
And this is an old saw, but SO TRUE: put your utensils down beside your plate or bowl as you focus on chewing, up to 30 times if you can. It's freaki hard to do, but it has so many collateral benefits, including allowing you to eat more slowly and taste your food. There's so much more enjoyment than you can imagine. Close your eyes and notice the many elements of the taste of the bite of food. It's heavenly.
And don't be afraid to moosh it up in a blender, or use utensils to shred it and smash it until it's pre-chewed.
For me, the chicken no-no was the fact that it just wouldn't go down unless I added gravy to it and tried to chew it until it was liquid. It was the hardest thing I ever did in my weight loss journey. It was easier after WLS, and eventually, it becomes very natural.
You can literally choke and/or throw up if you don't assist your digestive process by chewing food into soup or thick liquid as you chew. But most of us have that aspect of the eating disorder where we stuff food in, chew it until it can be swallowed, still whole, and it's a habit you MUST break.
Watch "normal" people eating and you'll see this is usually true.
