A key circular economy concept for food loss reduction is upcycling. In this work, soft-solid food preparations were designed for people with swallowing difficulties, formulated with wasted physiophatic pears, which do not enter the market for fresh consumption. Proteins (whey, spirulina and pea) were added in formulation of pear purees to ensure a better nutritional intake. Enzyme treatments and structuration by means of a thickener carbossimetilcellulose (CMC) allowed ranging the perceived texture between mildly thick up to extremely thick texture, according to the international classification for Dysphagia Diet Standardisation. Nutritional functionality was considered (protein and polyphenols content, antioxidant activity). In addition to rheological properties evaluation (flow behaviour, thixotropy, viscoelasticity), tribological aspects were assessed. he combination of proteins, thickening agent, eventually enzyme pectinase activity could establish positive interactions in terms of the viscosity. Together with the increase in the viscosity of purees, the thickener caused a considerable increase in thixotropy recovery, a weakening of the gel-like dispersion and a drastic increase in mucoadhesiviness. The overall results are a preliminary to the industrial manufacturing of specific textured pear purees.