The SOP validation is aimed at establishing the veracity of the instrumental textural characterization protocol for pounded yam using a texture analyser. Instrumental texture attributes such as hardness/stiffness, adhesiveness, cohesiveness, stickiness, gumminess, chewiness and springiness were measured. A double compression mode was considered for the procedure as it simulates the action of the mastication of food. Four freshly harvested yams with contrasting cooking and pounding qualities were used to produce pounded yam. Two sets of replicate measurements were made for a fixed cylindrical sample geometry (30 mm diameter, 36 mm height) at 45 oC, and a combination of measurement parameters (pretest speed 5 mm/s, test speed 2 mm/s, strain 50%, compression cycle interlude 5 s, compression probe 75 mm diameter, 45 mm height). Statistical analyses of the data obtained assist to determine the accuracy of data and validity of the procedure for texture measurement. Analysis of variance (ANOVA) to determine effect of measurement variables and repeatability between replicate measurements were conducted. Also, discrimination between various yam genotypes based on their inherent textural attributes were viewed from principal components (PCA), discriminant, and hierarchical analyses.