The shift from dairy to plant-based alternatives presents a major challenge in replicating creaminess, which is a complex sensory attribute that strongly influences consumer acceptance. In dairy systems, creaminess emerges from fat globules (~2–5 µm) and casein-mediated structuring that jointly modulate viscosity, lubrication, and oral coating through intricate fat-protein interactions. In contrast, most plant matrices inherently lack such native structuring, resulting in reduced lubrication and weaker creamy perception. This study explores oil bodies, referred to as oleosomes, from almond and canola as plant-fat globule analogues. These lipid droplets, stabilized by phospholipids and oleosins, possess interfacial architectures and size distributions comparable to milk fat globules, offering a promising clean-label route to restore lubrication in plant-based emulsions. Using soft tribology with human saliva, we examined how oleosomes influence oral friction and creaminess perception. Oleosomes were extracted at pilot scale using a twin-screw (Angel) press and subjected to sequential washing, producing three fractions (unwashed, single-wash, double-wash) with progressively reduced surface-bound storage proteins, which are non-covalently associated with the membrane interface. Each fraction was characterized for particle size, ζ-potential, viscosity, and friction coefficient, and benchmarked against un-homogenised dairy creams. Oleosomes exhibited enhanced colloidal stability, apparent viscosity, and significantly reduced friction coefficients across the lubrication regime, closely mimicking the tribological signatures of dairy fat systems. A trained sensory panel (n = 10) confirmed that overall creaminess of plant oleosomes, especially canola, closely resembled values for dairy fats, based on the smoothness ratings by the panel. These findings uncover molecular-level mechanisms linking lipid-protein assemblies to oral lubrication and demonstrate that tailoring oleosome surface chemistry can tune sensory performance without synthetic emulsifiers. This work establishes a structure-function framework for designing next-generation plant-based creams that are both sustainable and indulgently creamy.