This dataset refers to the evaluation of texture properties and pressed juice retention in various formulations of meat products, including conventional and hybrid formulations enriched with dietary fibers (psyllium and inulin) at different concentrations. The analyses were carried out to understand the functional impact of fiber addition on the texture and oral comfort of the products. Formulations ranged from controls without fibers to hybrids with combinations of fibers at 3% and 6% concentrations.