Electrorheological (ER) behavior under applied electric field stimulus was optimized for three different vegetable oils (VOs) with lead dioxide (PbO2) particles and additives. Response surface methodology tool Box-Behnken method (BBM) was applied to optimize experimental parameters such as electric field strength, PbO2 particle size, and additive volume to determine the optimized dynamic viscosity responses for these ER fluids. Three different VOs such as olive, sunflower and soyabean oils were used to record the oil chemical structure effect on the dynamic viscosity of the ER fluids. BBM resulted maximum dynamic viscosity values viz., 139.4, 137.6 and 136.4 mPa.s. respectively for olive, sunflower, and soyabean oils suspensions at optimized parameters such as electric field strength of 2.43 kV/mm, PbO2 particle size of 4.6 µm, and additive volume of 5.6 ml. In addition, olive oil ER fluid shows the highest dynamic viscosity among the three fluids indicating the chemical structure of the VOs affects the viscosity performance.