This study developed and evaluated three (3) selected texture-modified foods designed for people with swallowing difficulties, with the aim of meeting IDDSI Level 4 requirements. The three samples included a mechanically whipped pea-based foam (MWPF) made with green peas, pea protein, xanthan gum, and Chlorella algae; a carrot purée with xanthan and guar gum (CPXG), which was puréed, frozen, and reheated using microwave treatment; and a carrot purée with xanthan gum only (CPX). All samples were evaluated using IDDSI testing methods and instrumental tools to measure hardness, adhesiveness, viscosity, and particle size. MWPF showed the softest and smoothest texture, with 800 N/m² hardness, 20 J/m³ adhesiveness, 300 cP viscosity, and 201 µm particle size. In comparison, CPX had a firmer and stickier texture (2,300 N/m², 1,100 J/m³, 1,500 cP, 490 µm), and CPXG became very thick after cooling, reaching a viscosity of 3,600 cP and particle size of 629 µm. MWPF maintained its texture for at least 30 minutes and passed the IDDSI spoon tilt test at 21 °C, while CPXG failed the test after cooling from 95 °C to 35 °C. While all the samples met IDDSI Level 4 standards using either mechanical whipping or hydrocolloid thickening, mechanical whipping produced better textural and rheological properties in MWPF compared to the hydrocolloids used in CPX and CPXG. However, whipping introduced air, which reduced the nutrient density per volume. In conclusion, mechanical aeration is a useful method for producing safer textures for dysphagia diets, but future investigations are required to ensure that improvements in texture do not come at the cost of nutritional adequacy.