| Texture/consistency | Definition | Example | Indication |
| Puree | Blenderized food with added liquid to form smooth consistency; no chewing necessary | Applesauce, yogurt, moist mashed potatoes, puddings | Reduced tongue function for chewing, impaired pharyngeal contraction, esophageal stricture, reduced laryngeal closure |
| Mechanically altered | Ground, finely chopped, or minced foods that form a cohesive bolus with minimal chewing | Orzo pasta, soft scrambled eggs, cottage cheese, ground meats | Some limited chewing possible but protracted due to impaired tongue control |
| Soft, moist | Naturally soft foods requiring some chewing; food is easily cut into small pieces; serve with gravy to moisten | Soft meats, canned fruits, baked fish; avoid raw vegetables, bread, and tough meats | Reduced endurance for prolonged meal due to tongue weakness for chewing, reduced attention span |
| Liquid | Moderately thick (previously called nectar consistency) | Similar in viscosity to gravy or honey; available in ready-to-serve packaging or use thickening agent | Reduced oral or lingual control, premature spillage, delayed swallow initiation and airway closure |
| Nectar consistency | Similar in viscosity to thick tomato juice or nectar juice; flows more slowly than water | Reduced bolus control, premature spillage, delayed swallow and airway closure |
