The objective of the study was to evaluate the effect of some technical parameters of the chopper, as: rotational speed of knives, rotation speed of the chopper bowl and the degree of the bowl filling on texture sensory profile of the model comminuted meat product. The model product of cooked sausage type was prepared in a pilot-plant scale. Basic composition of the product was analysed and the sensory quality attributes were assessed: degree of comminution, porosity and degree of binding (visually) and hardness, elasticity and gumminess (in-the-mouth). The results indicate that all three parameters: the rotational speed of knives and a bowl of the chopper as well as the degree of its filling with the stuffing affect sensory profile of the texture and hedonic assessment of model products in spite of the fact, that the differences between variants were not always significant. The product made of the comminuted batter obtained by highest revolving speed of knives and bowl was least hard, elastic and gummy, and least weakly bound as compared to the other experimental variants of the product. Its assessment in hedonic terms was the highest but the differences between the studied variants were not statistically significant. From among three degrees of filling of the chopper’s bowl with the batter, the best product was obtained when the filling of the bowl was 70%. It was confirmed by visual as well as by oral sensory evaluation of the product quality; however sensory differences between variants didn’t meet the level of statistical significance.