Wide application of extrusion-cooking in food and feed processing resulted in the creation of a completely new generation of products. Most of this are crispy products, the texture being their most important property. Thus, a simple and convenient method is needed for the evaluation of the internal microstructure of crispy products. That is why investigations were started in order to work out a new method of texture evaluation and a measuring device. As a texture measure unit the quantity of energy was adopted needed to crush a mass unit of the product (J/g). It was named the specific crushing energy. The principle of the new method is following: the tested sample of the product, placed on a special knife table, is hit by a knife pendulum and ground. The energy used by the pendulum to crush the sample is the texture measure. The main design parameters of the knife table and knife pendulum were also examined. In particular the constructive shapes of the knives of the table and the pendulum were analysed. The best tested solutions were applied to the tester construction and subjected to verification in laboratory tests. The new tester and the new method were accepted as research method for the evaluating the texture of crispy products.