Crumbly texture is a key attribute of boiled yam and it depends on yam variety. Previous studies revealed the link between boiled yam crumbliness and the hardness from penetration test (DOI 10.1002/jsfa.12589).Despite this strong relationship, the hardness expressed by the texturometer may not capture/reflect the crumbliness. In this respect, other new parameters were extracted from the texture profiles and subjected to further analyses. In addition, a dynamic rheology analysis was carried out in order to identify the relevant parameters capable of representing or correlating with the crumbliness of boiled yams. The current report aims to consolidate the relationship between the boiled yam crumbliness and textural parameters using data collected during two years of experiments. Thus, data obtained during the years 2022 and 2024, consisting of instrumental as well as sensorial information were merged. Significant and positive correlations were evidenced between crumbliness and LDPeak/Apeak (r = 0.72) and LDTotal/Atotal (r = 0.71). This relationship needs to be validated with new data. The defined texture parameters are used to discriminate/screen yam genotypes. Furthermore, dynamic rheology did not show a consistent result and analysis method needs to be improved in further study.