Ordinarily, the cheese curd you get commercially ("squeaky cheese") is from cheddar cheese manufacturing. It's the curd that exists right after milling. Meaning that you need to culture, rennet, cut, cook, cheddar, then mill and salt. It's basically the milled, salted pieces that you would usually press to get cheddar cheese.
You can follow any cheddar recipe to get the curd. For consistent curd size, you would need to mill or figure out a way to cut them uniformly.