Extensibility as stretching behavior of pounded yam is one of the most important sensory texture attributes of pounded yam. Apart from varietal effect and pounding conditions, stretchability may depend on the quantity of water added during pounding as well as the water content of the raw yam and cooked yam. All things being equal, it is therefore important for the processor to have a method of controlling the addition of water during pounding in order to reach acceptable stretchable texture and avoid consumer rejection. The SOP for instrumental measurement of stretchability has been developed, however, the relationship between sensory and instrumental stretchability is poorly known. This report aims to establish such relationship, and thereby provide an efficient alternative screening tool which can be used for screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Two instrumental methods (Kieffer dough extensibility test and oscillatory rheology) and sensory analysis (quantitative descriptive analysis) were applied to assess the stretchability of pounded yam from ten yam landraces. Desirable pounded yam has a mean dry matter of 30.4% (db). Raw yam varieties with high dry matter (> 40%) require a higher amount of added water “i.e. high ratio of water to yam” during pounding (P) (59.8 to 69.2%) while those with dry matter ranging from 26.2 to 37.3% were associated to the low P (from 0 to 22%). A significant relationship was found between P and dry matter of raw yam (R2 = 0.78). Sensory and instrumental analyses exhibited significant varietal effect. Stretchability perceived by the consumers can be predicted by distance at peak max and G'- G” crossover parameters. These relationships are potential phenotyping tools for quality evaluation of varieties intended for pounded yam.