Carbonation definitely adds bite, but I don't think it's that simple.
There are a couple Jamil shows where he talks about his 60/- being really watery and thin, even with appropriate level of CO2, at first. Then he forgot about it for a year. After that it was delicious. The particulates had dropped out and the bubbles were finer, smoother.
I'm drinking a green beer tonight, but last night I opened one of the last three bottles of my first batch, a hefeweizen. It was amazing! SO much smoother, richer, and more balanced -- and that's definitely not just because of CO2.
I think Revvy is on to something when he tells us that the yeast know what they're doing and we should back the eff off.