This study tried to suggest how the textural features of certain foods can be expressed which are difficult to characterize with conventional measuring apparatus. The difficulty is generally due to the targeted foods being too thin to be measured. Masticatory electromyography was applied to the foods in this investigation. The samples were 23 foods which could be formed into cubes of a mouthful amount and 24 foods which were thin by nature. Both of the cubic and thin foods were subjected to a sensory evaluation and masticatory electromyographic measurement. The cubic foods were also subjected to a breaking examination. The degree of contribution of the electromyographic values and of the breaking examination parameters to the sensory evaluation results was examined. It was found that, although the contribution of the results from the breaking examination was small, electromyographic measurement was useful for analyzing the texture of food which cannot be assessed with conventional measuring apparatus.