Texture is an important dimension of food acceptance in infancy but few works investigated its role. The present objectives were to describe the evolution of food texture acceptance and feeding skills in 6 to 18-mo-old. Two groups of healthy children participated in this study conducted at the laboratory at 6, 8, 10mo (n=24) and at 12, 15 and 18mo (n=25). They were offered foods with different textures (smooth and rough purees, cooked and sticky pieces, raw and hard foods) at an earlier age than current practices in France. Infants' acceptance (the ability to process and swallow a food) and feeding skills (sucking and chewing) were expressed as probabilities (P). At 6mo, pureed textures were well accepted (P>0.9) and sucking was dominant (P>0.9).The acceptance of some textures increased sharply with age, consecutive to the emergence of chewing: from 0.55 at 6mo to 0.9 at 10mo for a sticky food, from 0.15 at 6mo to 0.4 at 10mo and from 0.7 at 12mo to 0.98 at 18mo for a hard food. Chewing became important at 10mo, depending on foods eaten (p<0.001). At 12mo, a third of food textures were well accepted (P>0.8) but the raw pieces and pasta were not (P<0.35). These foods were better accepted as infants grew up to 18 mo .At this age, foods were processed by chewing and sucking was anecdotal (P<0.1). This study showed that, at a given age, children accepted textures which are usually introduced later in France and that the development of feeding skills was concomitant to texture acceptance.