Abstract: In this study, the fungus-chicken bone meal coagulation system was used to manufacture texture adjustment products with attractive shape and rich nutrition using 3D printing technology. Firstly, the effects of different bone powder addition ratios on the rheology and 3D printing characteristics of the coagulation system were studied, and the related mechanisms were discussed through low field nuclear magnetic resonance (LF-NMR) and Fourier transform infrared spectroscopy (FTIR). Results showed that, with the content of chicken bone meal increased, the yield stress, viscosity and storage modulus (G') decreased. When the ratio of chicken bone meal:fungus powder=2:8, the mixed gel system illustrated best 3D printing performance. Subsequently, the internal structure (filling mode and filling ratio) of the printed sample was controlled by 3D printing technology to study its effect on the textural properties. Results indicated that the internal structure significantly (P<0.05) affected the hardness, adhesion, adhesiveness and firmness of the sample. This study could provide useful information for the texture modification of customized 3D printed food.