The fruits of 12 grape varieties at the maturity stage were used as materials in this study. We used texture profile analysis (TPA) to determine flesh texture parameters such as hardness, elasticity, adhesiveness, stickiness, chewiness, and resilience, and evaluated the flesh texture and grade. The contents of flesh cell wall components (watersoluble pectin, protopectin, cellulose) and the activities of PG, PEP, PL, CE, and other key enzymes were determined by Elisa kit, and the differences among different varieties were analyzed. We used the tissue section method to observe the microstructure of grape pulp tissue cells, and measure the cell structure parameters such as cell area, circumference, length, width, and cell shape parameters such as aspect ratio and roundness, to analyze the differences of cell structure among different varieties. To further explore the relationship between cell wall components, key enzyme activities and cell morphology parameters and grape flesh texture, and provide reference for grape flesh texture quality control. The results showed as follows: (1) the flesh texture of 12 grape varieties was divided into 5 types, crisp, fragile and crisp, firm, medium and soft; (2) There were significant differences in the interstitial parameters, the contents of the components of pulp cell wall, the activities of key enzymes, cell morphological parameters and microstructures among different cultivars. Among the texture parameters, the TPA hardness, adhesion and chewability of fruit peeled had the largest differences, with the coefficient of variation reached 75.16%, 65.57% and 65.25%, respectively. Among the cell wall components and key enzyme activity indexes, cellulose content and watersoluble pectin/original pectin had the greatest differences, with coefficients of variation reached 38.12% and 37.59%, respectively. The cell area showed the largest difference among the cell structure indexes, with a variation coefficient of 64.91%. (3) There were significant or extremely significant correlations between texture parameters measured with and without skin and texture rating score, and the correlation coefficients of TPA hardness, stickiness and chewiness were the highest (0.578^*, 0.751^* and 0.789^**, respectively). There was a significant positive correlation between flesh cell wall components' protopectin content and texture rating score (0.679^*), and a significant negative correlation between watersoluble pectin/protopectin and texture rating score (-0.860^**), while the contents of other cell wall components and activities of 4 key enzymes had no significant correlation with flesh texture score and texture parameters. The correlation between the structural parameters and shape parameters of flesh cells and the rating score of texture and texture parameters was not significant. The flesh cell area of the soft crispy flesh varieties was significantly larger than that of other varieties, and the flesh cells of soft flesh varieties were disintegrated and the cell wall boundary was unclear. Research shows that the hardness of grape flesh is mainly affected by pulp cell degradation, the higher the ratio of watersoluble pectin to original pectin, the softer the flesh texture. The ratio of watersoluble pectin to original pectin, TPA hardness, stickiness and chewiness measured with skin could be used as quantitative evaluation indexes of grape flesh texture.