I would suggest that a dry piece of meat would fail on the appearance AND taste criterias.
Texture, while technical different from taste, is easy to capture in the taste criteria.
It is "Taste" and not "Flavor". Texture, tenderness and flavor all fall into "Taste".
If it has great flavor but is not the proper tenderness, then it should be scored accordingly.
I don't think the current criteria is an issue, insomuch as proper training of judges and table captains of what the falls into each criteria.