To investigate the relationship between the chemical components, microstructure and texture of four different peach fruits (honey peach, flat peach, nectarine, yellow peach), the chemical composition, cell wall components, cell microstructure, porosity, mechanical properties and texture were analyzed and their relationship were investigated by correlation analysis and principal component analysis. The results showed that honey peaches had higher hemicellulose (HC) and cellulose (CEL) contents, larger cell cross-sectional areas, and irregular morphological structures; flat peaches had the highest moisture content, low soluble sugar content, the highest water-soluble pectin (WSP) content, thinner cell walls, and lower elastic modulus and hardness; nectarines had higher soluble sugar and Na2CO3-soluble pectin (NSP) contents, larger cells, more complete morphology, regular arrangement, higher porosity and hardness; yellow peaches had high CDTA-soluble pectin (CSP) content, smaller and closely arranged cells, thicker cell walls, lower porosity, and higher elastic modulus. Statistical analysis revealed that cell wall thickness, cell wall material (CWM) content, CSP content, fat content, protein content were significantly (P<0.01) positively correlated with mechanical properties (yield force, yield energy, maximum stress); hardness was significantly (P<0.01) positively correlated with solid content, protein content, soluble sugar content, CSP content, NSP content, cell wall thickness, and some mechanical properties, while it was significantly (P<0.05) negatively correlated with bulk density and water content; soluble sugar content was significantly (P<0.05) negatively correlated with bulk density, and significantly (P<0.01) positively correlated with NSP content, cell roundness and hardness; porosity was significantly (P<0.01) positively correlated with microstructure (cell cross-sectional area, cell perimeter, equivalent diameter). In summary, the cellular microstructure affects the porosity and particle density of peach fruits, and chemical components such as soluble sugar content and pectin content have an impact on the mechanical properties.