The aim of the present research was to evaluate the effect of blanching, soaking and then blanching, freezing and frozen storage on the texture of Agaricus bisporus (Lange) Sing mushrooms. The evaluation was made by instrumental methods using TA-XT2 Texture Analyzer and by texture profile analysis (TPA, a Kramer-shear chamber). The preliminary processing of mushrooms resulted in significantly lower hardness and in higher springiness of pilei as well as watery texture showed in profile analysis. Freezing and frozen storage of final products led to the further decrease in hardness (independently of the evaluation method applied), chewiness, crispness and fragility of mushroom tissue, while springiness, cohesiveness and watery texture increased. Preliminary treatment applied before freezing had an insignificant effect on products texture; however, after 8 months, the best texture was observed for products from Agaricus bisporus blanched in water.