To extract the variables which can well explain human textural perceptions during swallowing, the laryngeal movement was investigated dynamically and synchronously with the activities of the suprahyoid musculature and the tongue using gel-type foods. Nine gel samples were prepared by changing fracture force at constant fracture strain or by changing fracture strain at constant fracture force based on the uniaxial compression test. These gels were cut into 3 mm cubes for mimicking food bolus and then subjected to Texture Profile Analysis, sensory test, and in vivo physiological measurements. Sensory test and in vivo measurements were performed on 8 healthy adult subjects (all male of av. 30.0 ± 6.9 yr). After placing 10 g of the model bolus in his mouth and holding them for 3 sec, each subject was asked to swallow the whole amount of them at one time without chewing. Sensory test targeted perceived hardness, bolus uniformity, and swallowing ease at the time of swallowing and evaluated them on Visual Analog Scale. Results indicated that perceived hardness highly correlated with the activity of the suprahyoid musculature from electromyography. Also, perceived bolus uniformity and swallowing ease highly correlated with the duration of swallowing from the laryngeal movement and the tongue activity from the tongue pressure measurement, respectively. In vivo measurements evaluated swallowing-related textural perceptions better than the conventional mechanical measurements, and their predictions were successful with high accuracy by the combination of these 3 in vivo measurement variables.