Provided is a novel starch material that is useful in improving food texture. A starch, a 16 mass% suspension of which, said suspension having been adjusted to pH 3.0, shows no break down in acidic amylographic analysis, is obtained and used as an active ingredient of a food texture-improving agent. It is preferred that the aforesaid starch is a phosphate crosslinked starch. When added to foods, in particular, fried foods, steamed cakes, baked cakes or noodles, the starch that has the properties defined above can exert an excellent effect of improving food texture.
