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I can't speak as to WHY one brand pops different than another, but America's Test Kitchen figured out the qualitative difference:
https://youtu.be/-ByrLqhBhvg
tl;dw
When a popcorn kernel pops, it can go one of three ways:
The more unilateral kernels, the crunchier and tastier the popcorn.
The more multilateral kernels, the more likely it will be squishy and stale.
So if a brand were able to figure out how to maximize the unilateral, and minimize the multilateral...
(I think the bilateral and multilateral hold on to butter better).
The shapes explain a texture difference, why would one be tastier, or stale?
Surface area. The smaller the kernel, the crunchier it is. A wider surface area makes it squishy.
Those are texture elements, not flavor elements. Surface area could affect flavor but surface area is the same once you chew it up.