Objective: This study aimed to develop a new type of purple rice Fenyuan and evaluate its quality. Methods: The effects of the mass ratio of purple rice flour and cassava starch on the water absorption, cooking characteristics, texture characteristics and sensory quality of the Fenyuan were explored. The correlation between texture characteristics and sensory evaluation of purple rice Fenyuan was studied by Pearson correlation analysis. Results: When the mass ratio of purple rice flour to cassava starch was 1∶8, the water absorption rate of purple rice Fenyuan was 154.71%, and the cooking loss was 16.45%. Under the control of normal temperature and cold storage conditions, the sensory scores were 84.6 and 79.0, respectively. Principal component analysis was carried out on the Fenyuan with different purple rice flour addition ratios, and two principal components were obtained, and the cumulative variance contribution rate was 91.035%. Taking sensory indexes of purple rice Fenyuan as the dependent variable and texture indexes as independent variables, five prediction models of sensory characteristics of purple rice Fenyuan were established, which showed that sensory indexes were affected by elasticity, hardness, chewiness and cohesiveness in texture indexes. Conclusion: There was a certain correlation between the texture characteristics and sensory evaluation of purple rice Fenyuan.