Boiled plantain is the most frequent form of consumption of plantain in Cameroon as it serves as an accompaniment for a variety of dishes. The assessment of boiled plantain quality traits, therefore, becomes important as new clones fail to be adopted by consumers. This study was designed to elaborate the texture profile of boiled plantain from four genotypes. Softness or rather hardness, is considered an important quality trait for boiled plantain and its perception differs from one consumer to another. Hence, the standardization of the instrumental texture measurement of boiled plantain will help improve its preference by end-users when contrasting genotypes can be rapidly screened by instrumental texture characterization during breeding. This Standard Operating Protocol (SOP) describes the apparatus required for sample preparation and instrumental texture measurements. For Instrumental Texture Profile Analysis (ITPA), a double compression mode with a strain of 30% was considered, while for Penetrometry, a puncture test with a 10mm distance was applied. These measurements were carried out at a temperature range comprised between 55°C and 60°C, with a combination of other parameters (Pre-test speed = 5mm/s, Test speed = 1mm/s, Post-test speed = 5mm/s). The genotypes were well discriminated based on textural attributes. Penetrometry better discriminates analysed genotypes. No significant correlations were found between instrumental textural attributes of boiled plantain, mostly influenced by genotypes. In general, the key attributes of boiled plantain are hardness, chewiness and cohesiveness.