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Abstract: This study clarified relations among human bite parameters, mechanical properties, and sensory-determined ease of chewing for 11 solid foods having various textures. A multiple-point sheet sensor measured the human bite force, pressure, and impulse between molars during the first chew. Foods were categorized into four classes based on the shapes and magnitudes of human bite force–time curves. The bite parameters and mechanical parameters shared, in most cases, a non-linear relation, for which a power law model was usually representative. Bite parameters were compared with results of compression and puncture tests obtained using a universal testing machine. The highest correlation was found between the logarithm of the maximum bite force and the logarithm of the puncture force (R =0.916). Sensory evaluation revealed the optimum correlation between the impulse during the first bite and ease of chewing (R =−0.872). Ease of chewing was assessed during the first bite rather than at the maximum force point because the bite impulse showed a higher correlation than the maximum bite force and pressure. The prediction of ease of chewing was acceptable for use with the work in compression tests (R =−0.689). [Copyright &y& Elsevier]