The effects of the amount of wheat starch, potato starch and corn starch on the properties of high moisture textured wheat protein were explored. High moisture textured wheat protein was prepared by high torque twin-screw extrusion equipment. The parameters of textured protein, such as color and lustre (L*,a*,b*,△E), textural properties (degree of texturization, hardness, adhesiveness, springiness, cohesiveness and chewiness) and sensory evaluation were analyzed. The results showed that the addition of wheat starch, corn starch could improve the quality of color and lustre of textured protein significantly, while that of potato starch had no significant effect. The addition of starches could improve the degree of texturization of textured protein significantly. With the increasing of the addition, the textural properties (hardness, springness, cohesiveness and chewiness) of textured protein gradually decreased. The addition of appropriate amount of wheat starch (5%), corn starch (5%) could improve the sensory evaluation, while the addition of potato starch would reduce the sensory evaluation. The optimal addition were wheat starch (5%) or corn starch (5%) in consideration of the color parameters, textural properties and sensory evaluation of textured wheat protein. It is not only achieve the purpose of reducing production costs, but also improve the color parameters, degree of texturization and sensory evaluation of textured wheat protein.