This study adopted texture profile analysis method called TPA to investigate the change of hardness, adhesiveness,cohesiveness and gumminess of the traditional soybean paste came from Northeast of China during natural fermentation. Correlation analysis was carried out between the change of texture parameters and sensory evaluation indexes. Results showed that adhesiveness and cohesiveness was on the rise,while hardness and gumminess was rising followed by downward as the extension of fermentation time. Adhesiveness and cohesiveness with sensory evaluation indexes were very significant positive correlation. Using instrument parameters of hardness,adhesiveness,cohesiveness and gumminess as variables to establish the sensory evaluation prediction model,results showed that adhesiveness and cohesiveness had a significant influence on sensory evaluation indexes.