Chewy candies are produced with sucrose and glucose syrup. However, there is a trend in the food market to replace sugar by high- and low-density polyols. This replaces can change candies sensory characteristics. The aim of this study was to verify the impact of the use of texture agents (pectin and gelatin) in sensory characteristics in sugar-free chewy candies. The study was divided into two stages. In the first, an online questionnaire was applied using the Google Forms platform to access the consumer expectations regarding the sugar-free chewy candies. It was requested that the participants used from 1 to 4 words to describe a sugar-free chewy candy. In the second stage, a sensory analysis was carried out with 100 candy consumers (UNIFOA Committee, under CAAE No01569018.4.0000.5237). Six strawberry chewy candies formulations were produced: with sugar (WS), sugar-free (SF), sugar-free with gelatin and 0.06% of aroma (SFG0.06), sugar-free with gelatin and 0.12% of aroma (SFG0.12), sugar-free with pectin and 0.06% flavor (SFP0.06), sugar-free with pectin and 0.12% flavor (SFP0.12). It was applied the acceptance testing (aroma, flavor, sweetness, texture, and global evaluation) and the RATA test (Rate-All-That-Apply) were used. The online questionnaire generating 447 responses, totaling 1319 words. The consumers expected that a sugar-free chewy candy to be “healthy”, “tasty”, “diet”, “bland” and “bad”, associating the sugar-free candy with similar products that exist on the market, suggesting a market potential for this product. The acceptance testing and the RATA showed that the favorite sensory characteristics by consumers strawberry chewy candies are: "soft", "dissolve in the mouth", "sticky", "taste/sweet flavor", "sweet/strawberry aroma" and "strawberry/yogurt flavor". The SFG0.12 candy was the only sugar-free candy associated with the characteristics most accepted by the participants, like the WS candy. It was concluded that gelatin texture agent can improve the sugar-free chewy candies sensory.