How do commercially made and restaurant meatballs have such a smooth homogeneous texture?

I'm mostly talking about chain-restaurant and frozen grocery store meatballs. They tend to have a uniform, smooth, almost emulsified texture. Whereas homemade meatballs tend to be looser, crumbly, and fluffy. I'm Not asking about what texture is better, or what a perfect meatball *should* be, I'm just wondering how commercially made meatballs get that uniform texture. submitted by /u/Fulswath