Bionic indenter was developed and used for food texture testing, and the characteristics of the masseter EMG in chewing process was obtained. The research found that the measurement results of bionic indenter and characteristics of the masseter EMG were significantly correlated. The correlation coefficients between the total energy of the first time compression and masseter activity, and between the hardness and the peak of masseter signal were 0.866 and 0.934, and the datas were bigger than the coefficients between the results of universal indenter and characteristics of the masseter EMG (0.740, 0.907). The results showed that the average closeness between food texture measured by bionic indenter and the variation of masseter activity was 9.3% higher than universal indenter, and the bionic indenter was better in reflection of actual food texture.