Some lactic acid bacteria are able to produce exopolysaccharides that, based on localization, can be distinguished in free and capsular or cell-bound exopolysaccharides (CPS). Up to now, the former were the focus of current research, mainly because of the technofunctional benefits they exhibit on fermented dairy products. On the other hand, CPS affect the surface properties of bacteria cells and thus also the textural properties of fermented foods, but data are very scarce. As the cell surface properties are strongly strain dependent, we present a new approach to investigate the impact of CPS on cell surface hydrophobicity and moisture load. CPS positive and negative Streptococcus thermophilus and Weissella cibaria were subjected to ultrasonication suitable to detach CPS without cell damage. The success of the method was verified by scanning electron and light microscopy as well as by cultivation experiments. Before applying ultrasonication cells with CPS exhibiting an increased hydrophilic character, enhanced moisture load, and faster water adsorption compared to the cells after CPS removal, emphasizing the importance of CPS on the textural properties of fermented products. The ultrasonic treatment did not alter the cell surface properties of the CPS negative strains.