Abstract: Chicken fillings can fully meet special dietary needs with swallowing difficulties. This study aims to evaluate the effects of enzymatic hydrolysis and trehalose addition on the easy swallowing, suitable for the elderly with swallowing disorders. Four treatments (treatment, trehalose addition, protease addition, and protease-trehalose addition) were designed to measure the total water loss, low-field nuclear magnetic resonance, texture characteristics, rheological properties, and the International Dysphagia Diet Standardization Initiative (IDDSI) grade indicators. The results showed that the dehydration rate was significantly reduced in the enzyme hydrolysis and trehalose co-treatment group. The cooking loss was 16.80%. And the dripping loss was significantly lower than that of the control group. However, there was no significant difference in the group between trehalose addition and proteinase addition. The water and fat loss were 3.75% and 0.04% lower than those of the control group. The water-holding capacity significantly increased. The centrifugal and pressure loss decreased to 23.07% and 31.88%, respectively. The water activity decreased within the range of 0.80 to 0.88. The moisture content increased to 76.04% in the filling. The specific volume of the filling also decreased, due to the increase in the moisture content. The largest particle size was observed in the proteinase treatment. The particle size in the proteinase-trehalose co-treatment group was lower smaller than that in the proteinase treatment group, due to the protective effect of trehalose. The larger areas of clarification appeared in the filling during standing, as the cooking loss decreased, thus resulting in the lower standing stability. The low-field nuclear magnetic resonance results showed that the proportion of bound water in the proteinase addition group was higher than that in the control group. The peak area of the immobile water in the alginate addition group and the proteinase-alginate addition group increased by 2.23% and 2.59%, respectively, compared with the control group. Low-field magnetic resonance imaging (MRI) showed that the red areas in the trehalose addition group and the protease-trehalose group were darker in color, larger in area, and more evenly distributed, compared with the control group. All tissueological parameters decreased significantly, such as hardness, viscosity, chewability, and shear force. Specifically, the hardness was approximately 59.42% lower than that of the control group, while the adhesiveness was approximately 71.43% lower, the chewability was approximately 65.41% lower, and the elastic modulus and loss modulus were the lowest in the rheological properties. Microscopic images showed that the cell and fiber structures with the more pronounced aggregated state were observed in the trehalose addition group and the protease-trehalose addition group, compared with the control. Grade 6 was classified after the IDDSI cross-pressure tests. Therefore, the soft and tender filling with of a moderate size was suitable for the difficult swallowing. In conclusion, the protease and trehalose were combined to effectively enhance the water-holding capacity and tenderness of fillings, significantly improving the moisture distribution and textures of fillings. The findings can also provide a theoretical basis and technical path to develop the functional foods.