The effects of particle concentration and carrier fluid temperature on rheological behavior of model food suspensions consisting of 1.5% CMC solution and green peas (15–30% v/v) were investigated using a tube viscometer. The flow behavior of the suspensions was represented by the power law model. The suspension consistency coefficient ( m ∗ ) increased with particle concentration and decreased with temperature, whereas the opposite trends were observed for the suspension flow behavior index ( n ∗ ). Among various theoretical, semi-empirical, and empirical equations tested for suspension apparent viscosity ( μ ∗ ) estimation, the third order expansion of Einstein equation, which was derived via the hydrodynamic approach, provided the best estimates for μ ∗ . Of equations tested for m ∗ estimation, those in which n ∗ was included offered better estimates of experimental values, with an empirical equation obtained based on the Einstein equation and the incorporation of n ∗ term providing the best m ∗ estimation. These findings suggest that, for concentrated coarse suspensions subjected to conditions presented here, the dependence between m ∗ and n ∗ is of importance and should be considered in order to achieve a better m ∗ estimation. Besides, better representations for power law parameters of such suspensions may be obtained based on a theoretical expression derived for μ ∗ via the hydrodynamic approach. The study presented here provides a much-needed insight toward the flow behavior of concentrated coarse food suspensions at high temperature, information of which is vital for various food processes.