This SOP describes the method for determining the bi-extensional viscosity (BEV) by application of lubricated squeezing flow (LSF) on pounded yam produced from different yam varieties using a texture analyser under fixed conditions. A full description of the sample preparation (pounded yam), conducting the experimental measurements, calculation using the obtained raw data and results expression are proposed. This SOP could be adapted for other pasty products such as Eba, Fufu or Matooke in order to obtain the corresponding bi-extensional viscosity that may be related to other sensory quality traits.