Various types of viscoelastic foods and gels were measured for mechanical properties. The measurement of mechanical properties was performed by means of a compression-decompression test using a KES-FB 3 Compression Tester equipped with a cylindrical plunger. The measurement was done by compressing the sample, and then the direction was reversed to move upward. The compression-decompression test were carried out at different levels of compression, i.e., at small, medium, and large compression levels and at rupture. From these test, compression work, decompression work, linearness of compression, resiliency, compressibility, and elastic modulus at each compression level and force at rupture were determined . The data which was composed of the values taken for 25 variables (those 25 mechanical parameters described above) and the 110 samples examined was subjected to factor analysis. The factor scores for factors 1, 2, and 3 obtained at the last stage of the factor analysis procedure were plotted with factors 1, 2, and 3 as Z, X, and Y axes. Thus, the samples were represented in tree- dimensional diagram. Each sample was characteristically located in the diagram so that the samples are distinguishable from one another, suggesting that this representation techniques are useful for evaluating the texture quantitatively.