The effect of γ irradiation on the cooked rice texture and amylopectin structure is studied with three varieties (Zhefu 504, Zhefu 802 and Zaogeng T2) subjected to 4kGy, 8kGy and 12kGy irradiation. The results indicate that irradiation has significant effect on the texture of the cooked rice; the hardness, cohesiveness, gumminess and chewiness reduce significantly with the increase of the irradiation dose. Irradiation also affects the chain length distribution of the amylopectin, the side-chains of amylopectin of Zhefu 504 with the 12≥DP, Zhefu 802 with 24≥DP≥13 and Zaogeng T2 with 24≥DP≥13 and 36≥DP≥25 are broken.