For high hydrostatic pressure (HHP) had a dual role in preserving texture properties, the relationship between the texture of fruit and vegetable products and cell structure were reviewed. On that basis, the mechanism about how high pressure affects the fruit and vegetable texture was clarified from three levels of cell structure. Furthermore, based on the comprehensive analysis of a large body of literature, the research progress of high pressure on the texture of fruit and vegetable products was summarized. At last, the research direction in the field was pointed out so as to provide the ideas on how to improve the texture of fruit and vegetable products.