Beefheart question

Doing some research and I've put together a recipe, my question is, what is the consistency like?

My fish aren't very large and have trouble consuming medium sized pellets.

Are the thawed pieces actually like jello, squishy, soft but intact? Or does it all just mush and fall apart when wet? Is it possible to cut into tiny pieces?

It's gonna be beef heart, shrimp, spinach etc mixed with gelatin, but I dunno what the texture and consistency is going to be like.

I assume it holds shape like a cube of gelatin?

Some recipes I see don't use it so I assume it just falls apart?