The biggest contributor to soft pickles is the age/quality of the food being pickled - freshly picked, just at peak not past, little to no interim storage, even variety used can all affect the end result. But what amount of BWB processing time does the recipe you are using call for and how much Pickle Crisp did you use? Did you loosely pack the jars? Over-packed jars with far more solids than liquids will be mushier.

Lastly realistic expectations - "snap" (in the usual sense of the word) wouldn't be expected by anything that is heat processed. A little bit of crispness in the bite is the goal. Make up a jar and don't process it, just store in fridge for a week or so and see if they don't better meet your expectations. You can also try a bit more Pickle Crisp.

Hope this helps.

Dave