The aim of this study is to identify the granular arrangements obtained during the kneading of a powder with various proportions of water, throughout the transition field between the dry state and the saturated pasty state. Regarding texture, several phenomena are highlighted making it possible to divide the hydrated state of the wet granular medium into three distinct zones. The follow-up of the hydro-textural and dimensional variables of the granular medium on the observation scales of the agglomerates and of the bulk medium makes it possible to lay down the basis of an interpretation of the texturing phenomenon. It reveals two successive modes, which are the agglomerate mode and the pasty mode. During the transition between these two modes, a percolation phenomenon of the agglomerates is highlighted. (C) 2008 Elsevier B.V. All rights reserved.