This study was conducted to find out the best procedure to produce the best product and evaluate texture properties of difference surimi products. Five experiments were conducted to study on the five main factors effecting on the product quality: the effects of the time of crude grinding, the time of pressing, the rate of gelatin, the rate of starch and the time of grinding on the texture properties of surimi from “Tra” fish. Appling the best procedure produced four surimi products from “Tra” fish, lizard-fish, scad, sharptooth jobfish and evaluated texture properties of difference surimi products. The results showed that surimi from “Tra” fish with the good texture express through gel strength (366 g*cm) and cutting force (1.70 N/mm) as the time for crude grinding, the time for pressing, the rate of gelatin, the rate of starch and the time for grinding were 10 minutes, 15 minutes, 0.5%, 5% and 15 minutes, respectively. Surimi from “Tra” fish provided the highest gel strength and cutting force (366 g*cm and 1.70 N/mm), followed by lizard-fish (300 g*cm and 1.56 N/mm) and scad (260 g*cm and 1.40 N/mm), respectively. The lowest gel strength and cutting force was found in sharptooth jobfish (231 g*cm and 1.31 N/mm).