In order to solve the adverse situation, which ordinary peanut varieties and ingredients are lack and special processing varieties and ingredients are surplus.This paper mainly discussed the relationship between peanut quality (sensory quality, physicochemical quality and processing quality) and peanut butter, and to establish the relationship model between peanut material characteristics and peanut butter quality. 26 peanut varieties were used to prepare the peanut butter, and the relationship between the characteristics of peanut and peanut butter was analyzed. 20 varieties were assigned to the calibration set, whereas the remaining 6 varieties constituted the validation set. The results showed that the characteristics of different peanuts varieties and its preparation peanut butter had significantly difference. Hundred kernel weight, the content of protein and fat, the total vitamin content and O/L ratio had significant relationships with peanut butter (P<0.05). The model of statistical analysis was acceptable (R²=0.788). The content of protein, the total vitamin content and O/L ratio were positively correlated with peanut butter quality. The model of peanut quality can be used to predict the peanut butter quality of unknown varieties. It can also provide a basis for processing and utilization of different peanut varieties and selection of special varieties.