Tapioca pearl or cassava sago is a type of product with spherical shape, white color, and high cooking conversion factor (CCF), which promotes great yield when cooked in liquids. Even if there are typical sago recipes in Brazil, there is a lack of studies regarding its pre-cooking and cooking characteristics. The aim of this study was to evaluate the cassava sago regarding its size, soaking and cooking behavior. Three Brazilian brands of tapioca pearls (Cx, Ys and Y) where evaluated, and the experiments were conducted in triplicate. Diameter of dry and soaked pearls was measured with pachymeter (mm) and used to obtain the mean diameter (mm) and % of diameter increase. Soaking occurred for 5 hours, and the water absorption was calculated by weighing the soaked samples, every hour, and comparing them to their dry weighs. The CCF was obtained by comparing the cooked and dry weights (4g) of unsoaked sago and sago soaked for 1 hour, and the cooking time was also evaluated. The Y product had the higher mean diameter when dry (4,2+0,26mm) and soaked (6,2+0,48mm after 5 hours). The Ys product presented the lower diameter (2,4+0,63mm dry and 3,9+0,46mm soaked) although it showed the highest % of diameter increase (66% after 5 hours). Soaking for 1 hour preserved the round shape of the pearls and doubled the weight of the samples. The major CCF for unsoaked sago was observed in Cx (2,83) followed by Ys (2,77) and Y (2,04), but the major CCF for soaked pearls was Cx (2,73), Y (2,37) and Ys (2,37). Soaked pearls had lower cooking time (6 minutes) in comparison dry pearls (10 minutes). Understanding the final size of the pearls helps to choose the ideal product to be applied in recipes. Besides, soaking for 1 hour helps to reduce the cooking time.