In response to the growing global demand for sustainable food and feed sources, insects such as Tenebrio molitor (mealworms) have emerged as a promising high-protein alternative with a relatively low environmental footprint. Due to the relatively low water consumption in the rearing process, the smaller required area, and the nearly zero GHG emissions, mealworm proteins yield significant advantages over plant-based proteins. This study investigates the effectiveness and impact of various drying techniques on mealworm larvae, focusing on moisture reduction and the preservation of protein integrity. Freeze-drying, oven-drying at 40°C and 60°C, and fluidized/spouted bed-drying were each performed. Initial moisture content was measured using a Berghof/Germany EasyH2O coulometer. Gravimetric analysis and differential scanning calorimetry (DSC) were employed to assess moisture loss and protein denaturation, respectively. The results indicate that freeze-drying and 40°C oven-drying better preserved protein structures, whereas the 60°C method led to more protein denaturation. Fluidized- and spouted bed-drying at 50°C were explored as well. The spouted bed method demonstrated the best drying efficiency. However, the color and appearance of the product were nearly identical to those produced via the oven-dryingmethod at 60°C, indicating similar conditions for a potentially unwanted Maillard reaction. Freeze-drying, though, preserved the color and structure of the product, in addition to the native protein content, which might add specific value to this method.