It's quite unlikely that the malotdextrin in the various products you've tried is "processed differently". In fact, most of it is probably sourced from the same big agri-business suppliers.
When I wrote "processed differently", I meant from different food sources. Such as -->
The U.S. Food and Drug Administration has defined maltodextrins as a "nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes." (21 Code of Federal Regulations Sec. 184.1444.)
The food industry usually refers to corn-based products when referring to maltodextrins. But in addition to the legally defined corn and potato versions, some ingredient manufacturers also produce "maltodextrins" from other starchy sources, such as rice and tapioca. The current labeling status of these products is unresolved, so they might require the term "hydrolyzed ... (starch/source)."