Abstract: The aim of this research is to identify appropriate measurement conditions for the rice cake method to evaluate rice texture, in order to establish a scientific and accurate method for assessing rice quality and accelerate the application of the rice cake method in the field of rice quality inspection. The texture profile analysis (TPA) test mode was used, and the texture trigger type was force. The objective of this study is to investigate the effects of compression ratio, compression speed, and trigger force on the texture and coefficient of variation of rice texture index measured by the rice cake method using both single-factor and response surface methods. The rice texture will be evaluated using the Texture Profile Analysis (TPA) test mode, with force as the trigger type. The results showed that Compression ratio had a highly significant effect on all texture profile analysis (TPA) parameters; it has an extremely significant effect on the variation coefficient of hardness, elasticity, chewiness, cohesiveness, adhesiveness and resilience; and it had a significant effect on the variation coefficient of adhesiveness and viscosity. Compression speed had an extremely significant effect on the TPA parameters of hardness, viscosity, chewiness, and resilience; and it had an extremely significant effect on the variation coefficient of all TPA parameters. Trigger force had an extremely significant effect on the TPA parameters of chewiness, cohesiveness and adhesiveness; and it had a significant effect on the variation coefficient of chewiness. Through response surface optimization, the suitable texture testing conditions for rice were determined to be a compression ratio of 49.93%, a testing speed of 1.37 mm/s, and a trigger force of 4.47 g. The compression ratio, compression speed, and trigger force all had a significant impact on the measurement results of rice texture. After optimizing the measurement conditions based on the coefficient of variation, repeated experiments were conducted to validate the results, the stable experimental results and good repeatability of parallel experiments indicate that the overall experiment analysis is reliable and suitable for texture testing of rice.