The differences in cell wall polysaccharides are considered as a major influencing factor on the texture of plant-based food after cooking. Here, 18 varieties of lotus rhizomes were collected from different regions of China and subjected to analysis, with the aim to identify the key factors that affect the texture of lotus rhizomes after cooking. The texture (hardness) of fresh samples and the samples after thermal treatment for different time periods was examined. The cell wall polysaccharides present in alcohol insoluble residue (AIR) were further subdivided into different fractions, and the composition of monosaccharides in each fraction was analyzed by gas chromatography. We then calculated the sugar ratios to examine the discrepancies in molecular structure among the fractions. Principal component analysis and regression analysis showed that the ratio of chelate-soluble fraction (CSF) to AIR is the major factor affecting the texture of lotus rhizomes after cooking.