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Trim the bottom of each snack pack. Reserve the sweet thins out of 4 of the packs to mix in, snack on the rest.
Whip the heavy cream to stiff peaks. Add the sour cream, maple syrup, lemon juice, vanilla, and the reserved sweet thins, crushed.
Add a handful of freeze-dried strawberries and grind the rest into a fine powder. Add in the powder and fresh strawberries. Stir everything to combine. Taste and add more maple syrup, to make it as sweet as you like.
In a microwave-safe bowl, add the chocolate. Microwave in 30 sec increments until the chocolate is completely melted.
Working with a pack at a time, open the snack pack. Drizzle 2 tablespoons of chocolate inside. Close and press the two sides together to ensure the chocolate coats the inside of the pack.
Open the pack and add 3 to 4 tablespoons of the strawberry filling using an ice cream scoop. Close the snack pack to seal the filling in. Add more chocolate inside, if needed, to ensure the pack stays closed. Chill in the fridge while working on the remaining popsicles.
Repeat with the remaining snack packs. Store the pops in the freezer for at least 3 hours, before serving.