Fiber does everything you say.

However, it doesn't address for example why e.g. ground meat is less filling than whole meat, which is why I used it as an example. There appears to be something about the process of chewing that induces fullness. It could be something as simple as the additional time it takes to consume the food allows for our satiety to catch up with the amount of food we have eating. The article talks about "texture" instead, but it appears to refer to the same idea.

Fiber-rich foods alone don't seem sufficient to provide satiety either. Consume a head of broccoli and you will feel physically full, as your stomach will be stretched, but you will still want more food. This makes sense, as you have not consumed an adequate amount of calories or protein.