Tissue structure and rheological properties of both raw and heated turban shell foot with different time (5, 20, 60 min) were investigated, and texture profile analysis and sensory evaluation were experimented, which would provide theoretic basis and scientific gist for opening up the production of turban shell foot and optimizing process. The structural changes were observed using a light microscope, the rheological parameters and texture profile analysis were determined by texture analyzer. The relationship between texture profile analysis and sensory evaluation was evaluated. The results show that heating and its time had made great difference on the tissue structure and rheological properties of turban shell foot, and there is a correlation between rheological parameters and texture structure. The hardness became lower when turban shell was heated, while both elasticity and adhesiveness increased. On the view of sense, heating for 20 min was more enjoyable. The hardness, springiness and chewiness of TPA significantly correlated with those of sensory evaluation, and there was a good correlation between sensory evaluation and TPA parameter on adhesiveness.