Prepared fruits and vegetables were subjected to high pressure processing at 100–400 MPa for 5–60 min in an isostatic press and their influence on product texture was evaluated. Pressure had a dual effect on product texture characterized by an initial loss in texture, ascribed to the instantaneous pulse action of pressure, followed by a more gradual change as a result of pressure-hold. The extent of the initial loss and the subsequent partial recovery were pressure dependent with the former more prominent at higher pressures and the latter at lower pressures. The pressure treated samples were generally brighter in color somewhat resembling the appearance of mildly heat treated samples. For all vegetables pressure treated at 100 MPa for 60 min, the initial loss in texture was totally recovered during the pressure hold yielding an overall texture firmer than that of the raw product. There was no recovery of texture during the standing period at atmospheric pressure after the pressure treatment.