There are a number of ways you can influence “mouth feel”, as the food scientists would term it, by adding things that enhance the flavour or increase the viscosity and the palatability of food. But overall, the significant amount of sodium found across a whole array of foodstuffs is such that this is a bit of a non-starter. I think it's far simpler to actually reduce the sodium content of foods, added as part of the manufacturing or processing.
On May 4th, 2010. See this statement in context.