Body in a Belgian Beer

I have been trying to add body to my Belgian Ales - based on the
"Double Enghien" all grain version in the book "Clone Brews". Starting
gravity has been about 1.065 and final is 1.001 - so fermentation has
been great with Wyeast 1214.  It ends up being a bit thin and estery
from my POV. I'd like to get much more mouth feel to it.  I am
wondering if I should try another yeast.