Yes, it will effect both ABV and "texture."
What mash temp mostly determines is which enzymes will be most active during the conversion process. Depending on which enzymes are predominant, you will get a different balance of fermentable and unfermentable sugars.
Higher mash temps = more unfermentable sugars = higher FG = lower ABV = more "mouthfeel"
lower mash temps = more fermentable sugars = lower FG = higher ABV = drier finish (in the extreme, watery)
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale