The flow and viscoelastic properties of pressurized avocado puree were evaluated. Avocado puree with pH adjusted to 4.1 was treated with ultra high pressure (UHP) at 517, 600 or 676 MPa at 21C. Each pressure was applied in oscillation mode, three pulses of 6 min each. Flow curves were obtained for each treatment, and hysteresis areas were also evaluated. The corrected flow curves were fitted using the Herschel-Bulkley model, and flow index (n), consistency index (k), and yield stress (τ0) were reported. The storage (G′) and loss (G″) moduli of avocado puree were obtained through oscillatory testing. The results showed that the Herschel-Bulkley model fitted the curves with correlation coefficients ranging from 0.85 to 0.97; however, good correlation was not observed after 20/s of shear rate. Pressurized avocado puree exhibited pseudoplastic characteristics and time dependency. The flow index values were <1 for all pressure treatments. The magnitudes of elastic modulus (G′) and complex viscosity increased with increased intensity of UHP treatments.