I see that people make it with a blender or a whisker, but how to reproduce the texture in canisters? Maybe with a soda maker?  
Whipped cream can be made by mechanically whisking it, such as with a hand whisk, electric beaters or a stand mixer, or it can be made, as in canned whipped creams, by dissolving nitrous oxide in it under high pressure, then releasing it from the pressurised environment. The rapid expansion of the bubbles as the nitrous oxide comes out of solution in the cream whips it, nearly instantaneously. The manual whipping method does need to be stopped at the right time, before the cream is overwhipped into butter, which is not a risk with the gas method. Both methods typically involve slightly sweetening the cream and possibly flavouring it by mixing in sugar, syrups or other add-ins (I've heard powdered freeze-dried fruit is good) before whipping. At home, one can use nitrous oxide to whip cream either by buying a premade canister, like the one pictured in the question, or by making their own using a whipping siphon, which is basically a small, screw-top pressure vessel that takes small canisters of nitrous oxide (or carbon dioxide, for other purposes, as it tends to make things it's dissolved into sour or bitter) and has a release nozzle that actually dispenses the whipped cream. 