The extensibility texture and pectin content of 48 pounded yam samples produced from Dioscorea Alata varieties in Guadeloupe were reported. The pounded yam samples were produced under standard conditions and analysed for the extensibility texture using a Kieffer dough extensibility (KDGE) rig. Total pectin content of samles was assessed by means of total Galacturonic acid. The KDGE parameters (extensogram peak force, extensibility and extension area) were discriminant, especially the Extension area textural parameter. The PCA and hierarchical clustering distinguished the degree of extensibility among the genotypes. For instance, varieties such as TiViolet, Peter, and Bete Bete had high extensibility and extension area, while varieties such as INRAX 154, St Vincent Blanc, Pyramide, Kabusa, Defi, Florido had poor extensibility and extension area. Significant correlations were found between dry matter of fresh and steamed yam and the extensibility parameters extremogram peak force and extension area. Even when there was no diversity in specie (only D. Alata varieties) among the yam varieties, the varieties could still be discriminant in texture. Pectin had no significant relationship with extensibility texture. These information may be useful for breeders in selection of varieties for breeding improved varieties with consumer-preferred quality.