The role of non-starch polysaccharides (NSP) and lignin in shaping the texture of fried products has not been investigated in details yet. These compounds, which accompany dry matter and starch, are a building material of cell walls and can play a crucial role in the texture of French fries. The aim of the work was to determine the relationship between French fry textures shaped by their mechanical properties (shear stress and shear work) and the content of particular non-starch polysaccharides (NSP) and lignin components. It was found that the tubers of the investigated potato varieties contained different amounts of non-starch polysaccharides and lignin, as well as their total amounts. The quantity of NSP fractions and lignin and their totals in French fries was higher than in the raw material. French fry textures depended on the contents of NSP and lignin. Acceptable textures were found in French fries produced from potato tubers of the Bryza and Mila variety, which had only average values of their mechanical properties. The most significant effect on shaping French fry texture was that of NSP and lignin fraction total − nearly 37% in the model, 28% for lignin, 25% for hemicelluloses and 10.2% for pectin. The values of shear stress and shear work were strictly dependent on the data for French fry texture and remained in a directly proportional relation.