The present invention relates to an in vitro method modeling and measuring the consistency generated in vivo by a food during the digestion thereof, comprising the following steps: a. Grinding of the food to reproduce the mechanical breakdown performed during chewing, b. Mixing under stirring of the ground food with a solution modeling gastric fluid in a reactor vessel coupled with a rheometer, for a time corresponding to gastric digestion, c. Adjustment under stirring of the reaction mixture to model intestinal digestion conditions for a time corresponding to intestinal digestion, the rheometer being provided with a stirrer used to homogenize the mixture and measure the viscosity and/or the viscoelasticity thereof.