Two corn meal extrudates with initial moisture contents of 22% and 31% W.B. were partially dried to moisture contents from 7% to 31% W.B. and stored in hermetically sealed containers to allow redistribution of the water. Compressive strength, compressive relaxation and instrumental texture profile analyses (fracturability, cohesiveness, springiness, gumminess and chewiness) were measured. Compressive strength increased with decrease in moisture content from 31‐15%, reached a maximum between 15‐10% and then decreased below 10%. Stiffness showed a similar relationship, with the maximum occurring between 10‐6%. Relaxation modulus increased with decrease in moisture content over the range studied. Relaxation time was a minimum at 15% moisture content. Fracturability had a similar relationship to moisture content as that of compressive strength. The textural behavior was ductile and chewy at moisture contents above 15% but became crisp or crunchy and collapsed with brittle fractures at lower moisture contents. Both compressive properties and texture profile parameters of the corn meal extrudates changed considerably with changes in moisture co