In order to explore and analyze the differences in the texture quality of peach chips prepared by sugar -osmotic dehydration (OD) combined with drying. Sucrose and isomaltose were selected as the osmotic agents for the osmotic dehydration pretreatments. And then hot air drying (HAD)， vacuum freeze drying (FD) and instant controlled pressure drop drying (DIC) were carried out to prepared the peach chips， respectively. Differences in macro- and micro-structure of peach chips were analyzed. OD pretreatments with the infiltration of sugar molecular could induce both the collapse or damage of raw cells and solidification of tissue， which reflected on the increased in hardness. The hardness values were increased 9.03%-158.98%. Additionally， OD pretreatments significantly reduced the volume of FD chips， but improved the shrinkage rate of HAD and DIC chips， which were 0.724-0.798 and 0.436-0.570， respectively. It could be deduced that OD pretreatment could significantly change the texture characteristics of peach chips. The light absorption was decreased and then the color of peach chips were improved. A positive correlation between hardness and solid gain (SG) was observed. The correlations among the indicators used to evaluate the texture properties were also analyzed. It was clear that the texture features of peach chips could be explored from multiple angles， which might provide theoretical support for revealing the texture formation mechanism of peach chips.