Cassava bagasse is a semisolid material resulting from the extraction of native starch. It represents up to 30% w/w of the original roots used in this process. The equilibrium moisture content (Xe) is an important factor in the drying process of materials that is studied using desorption isotherms. The objectives of this study were to characterize the cassava bagasse obtained from an industrial process and to define desorption isotherm models. Desorption isotherms were obtained within a temperature range of 25–40°C and a water activity range of 0.11–0.97. The results showed a material with a low protein content (<1%), a starch content of 41.25% dry basis, and 58.19% of fiber, with the presence of these two compounds confirmed by the SEM images and XRD diffractograms. The Xe did not show dependence on temperature, and the data showed a good fit to the modified Peleg, GAB, and Oswin models, with determination coefficient values ( R 2 ) > 0.96 and mean relative percent errors (% E ) <10%.