The objective of this study was to investigate the relationships of image texture properties with chewing behaviors, and mechanical properties during mastication of bread. Gray-level gradient co-occurrence matrix (GGCM) was used to process the images of boluses. The chewing behaviors were recorded by electromyography (EMG), and the mechanical properties were measured by texture analyzer. The results showed that among the texture features, the inverse difference moment (IDMGGCM) was selected as the main parameter to describe the decomposition of boluses. IDMGGCM was positively related to the weight gain (r = 0.865, p r = –0.835, p r = –0.767, p