The present work focus on the Additive Manufacturing of food, specially on physicochemical properties of the product during extrusion. In order to control this process, an instrumented nozzle was developed in the context of the present work. This nozzle is equipped by several thermocouples, assuring a precise control/measure of the product’s temperature during printing. The printing product here studied is a dough composed of vegetal protein and starch. Changes in physicochemical properties of this dough caused by the increase of the temperature during extrusion are discussed. Unlike the 3D printing of thermoplastic polymers, changes in physicochemical and structural properties of dough during extrusion are irreversible. Thus, a deep understanding of the coupling process/product is essential to control the quality of the printed product.