LB, chopped liver IS pate. If you look at a delicatessen or Jewish store that has a fresh meat/cold cuts counter, they will often have chopped liver available to buy by the pound. It is all totally ground up. That’s the way I love to eat it. My son-in-law’s mother made her liver (not each week like I do) much more like what you’re describing, with bigger pieces of liver, usually mixed with onions and hard boiled eggs, just more pieces, not mush. I like mush – YUM 🙂
Just as a side note, I have made sure to feed my grandson liver the way I like it so that he will also like my liver, unlike his father. All my kids were fed chopped liver every Shabbos from the time they were allowed to have egg whites. It is probably the most fought-over food in my house as to who gets the bigger portion.