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A series of simulated tzatziki samples were prepared which differed in the type and the concentration of stabilizers used in tzatziki recipes. The stabilizers employed were xanthan gum, guar gum, carrageenan, modified pregelatinized waxy corn starch and pregelatinized waxy starch. Water was either added to samples which corresponded to water quantity released from the cucumber quantity employed in real tzatziki recipes or it was not added. The rheological tests employed to assess the textural characteristics of simulated tzatziki samples were flow determination using the Bostwick technique, Young’s modulus of elasticity determination and squeeze flow viscometry determination. The results indicated that all samples exhibited pseudoplastic behavior and their consistency affected by the concentration of the stabilizer employed and whether they contained water normally released from the cucumber or not. No synergistic effects were observed in the cases where two stabilizers in combination were employed