Purpose: In order to make a comprehensive evaluation of the texture characteristics of frozen instant sea cucumbers. Method: Used texture analyzer (texture profile， shear force and stress relaxation mode) detection and sensory evaluation to characterize the texture of frozen instant sea cucumbers after four thawing methods. Analyzed the correlation between instrument detection indexes， instrument detection indexes and sensory evaluation indexes， and perform principal component analysis on instrument detection indexes. Results: The instrument detection indexes and sensory evaluation indexes of the four groups of samples were significant different (P＜0.05). In addition to cohesiveness and elasticity， longitudinal shear force， coefficient of viscosity η. There was a high correlation among the 9 instrument detection indexes (r≥0.800). Meanwhile， there was a certain correlation between instrument detection indexes and sensory evaluation indexes (r=0.577-0.994). The principal component analysis found that group refrigerated thawing with the highest total sensory evaluation approached the positive direction of principal components 1 and 2， and could be better explained by TPA cohesiveness， hardness， transverse shear force and elastic modulus E1. Conclusion: The indexes of the texture properties of frozen instant sea cucumbers have a good correlation. This study provides a certain theoretical reference for the texture evaluation of frozen instant sea cucumbers.