Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60$^{circ}C$; 2nd : 20minutes at 70$^{circ}C$; 3rd : 80minutes at 98$^{circ}C$). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.