In recent years， the lack of basic data on the correlation between food texture and oral processing ability， which restricts the development and manufacture of food with good taste and matching with the oral processing ability of the elderly population， has aroused people's interest in the research of soft materials， especially food gel breakage behavior. By analyzing the variation law of the complete stress-strain curve of the composite gel with different mass concentration， the relationship between fracture stress， fracture strain， young modulus and specific perceptible texture characteristics was explored， and a regression equation model between texture characteristics and compression parameters was established， and a chewing experiment based on the biomimetic mastication platform was carried out. The number of fragments and the maximum masticatory force after chewing were analyzed， and the viscoelastic constitutive model of the gel was established. The results showed that the fracture stress and fracture strain had great influence on the breakage behavior of food gel， and the gel with lower fracture stress and lower fracture strain value was more easily decomposed into a large number of debris， and the specific compression parameters had a significant effect on the gel texture parameters. These results are of great significance for developing gel food materials for the elderly.