<p>As the quality of gelatin<b>-</b>containing foods, such as gummy candies, deteriorates over time and is affected by environmental conditions, efficient, nondestructive testing methods are essential for real-time quality monitoring and control. This study introduces a nondestructive method based on small deformation double compression, using commercially available gelatins with varying bloom values as the primary material. Gelatin–maltose composite gel gummy candies (simplified gummy model samples) were prepared. The textural parameters were measured using both traditional texture profile analysis (TPA) and modified small deformation TPA (TPA_Modif). Additionally, microstructural characteristics were observed through scanning electron microscopy (SEM). The results demonstrate that the small deformation TPA method is highly correlated with the traditional TPA method in terms of key parameters such as hardness and gumminess, with correlation coefficients of 0.97 and 0.95, respectively. Furthermore, the small deformation TPA method exhibited higher repeatability for parameters such as springiness and cohesiveness, with standard deviations among parallel samples reduced by 20–30%. TPA_Modif reduced testing time by 77.6% compared with the traditional TPA method, significantly improving the efficiency. Mantel testing revealed significant correlations (p &lt; 0.01) between small deformation TPA parameters and bloom values, further validating the sensitivity and applicability of this method for detecting mechanical properties. SEM morphology analysis revealed that as gel strength increased, the composite gel gummy candies exhibited denser gel networks, higher degrees of crosslinking, and significant effects on maltose distribution. This study provides a novel approach for nondestructive texture characterization of gelatin-based foods, offering potential for real-time monitoring and quality control.</p>