Flaxseed extracts are solutions and suspensions of polysaccharides with extensional and shear rheological properties close to those of saliva, making them promising candidates as natural salivary substitutes (NSS) to manage xerostomia. Both in vitro and in vivo approaches were considered to investigate the lubricating performance of such NSSs during swallowing of Greek yogurt and apple puree. The choice of these two semi-solid foods made it possible to compare colloidal systems with contrasting properties of composition, structure and rheology. The oral phase of swallowing was simulated in vitro with an innovative soft robotic model while sensory evaluations were performed with a healthy cohort (n = 16) to assess the potential of the NSSs for reducing the amounts of post swallowing food residues into the mouth. Flaxseed extract with 0.40 % dry matter showed promising performance, with low amounts of oral residues reported both in vitro and in vivo, and with a bolus that was not prone to undesired fragmentation. The original approach presented in this research offers perspectives to prescreen other salivary substitutes or food textures, in order to help addressing the needs of growing populations affected by swallowing disorders, and in particular those caused by xerostomia. The development of natural saliva substitutes should make it possible to recover a state of oral lubrication which ensures oral comfort, safe swallowing, and which limits the problems of malnutrition resulting from dysphagia.