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The viscoelastic rheological behavior is very common in food. The study of food processes where viscoelasticity plays an important role can be greatly enhanced by the development of computational models simulating this behavior. In this study, a CFD (Computational Fluid Dynamics) model was developed with the use of the software Polyflow to simulate the flow of a semi-solid food with viscoelastic characteristics under conditions of isothermal squeezing and subsequent relaxation. Various types of dough with different properties were considered for the physical model. Two different models of viscoelastic behavior which are pertinent to foods were studied: the Maxwell model and the White-Metzer model. From the solution of the simulation model, the strain profile as a function of squeeze and relaxation time as well as the velocity, pressure and shear rate profiles were calculated and recorded. The analysis and comparison of results for various foods with different values of parameters that determine the viscoelastic behavior indicated that the developed model is reliable as the results were physically expected. A complete validation of the model will be possible if, as part of a future study, comparison with experimental results will be performed provided that such experiments on the same physical system can be conducted.