Research on starch includes structural analysis, physical properties, biosynthesis, and processing applications, but visualization of the relationship using measured values from structural and physical property analysis of starches from different plant species [1] is still under analysis. On the other hand, specific starches with high yields such as rice, potatoes, and corn have seen the creation of mutants [2] through the elucidation of the role of sugar synthesis enzymes and the biosynthesis process, and the method of modifying the physical properties of starch has made significant progress. Also, using the characteristics of a uniform and fluid starch paste, a food shaping system that solidifies with the heat of a laser by scanning a blue laser using a 3D printer has been developed [3], and various textures and flavor placements are being attempted. Furthermore, the expression of the physical properties of starch is due to the molecular structure and dispersion state of the starch, and these physical properties are perceived in the mouth and perceived as texture. The examination of the relationship between these physical properties and texture requires the proposal of objective measurement and analysis methods that reflect phenomena as close as possible to the oral cavity, and cross-disciplinary discussions are desired.