Abstract: This study evaluated the effects of enzymatic hydrolysis and trehalose addition on the easy swallowing characteristics of chicken fillings in response to the special dietary needs of the population with swallowing difficulties. This study designed four treatment groups (treatment group, trehalose addition group, protease addition group, and protease-trehalose addition group), and measuring total water loss, low-field nuclear magnetic resonance, texture characteristics, rheological properties and the International Dysphagia Diet Standardization Initiative (IDDSI) grade test and other indicators. The results showed that the dehydration rate in the enzyme hydrolysis and trehalose co-treatment group was significantly reduced. 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 between the group with only trehalose addition and the group with only proteinase addition. The water loss and fat loss in this group were 3.75% and 0.04% lower than those of the control group. The water-holding capacity significantly increased. The centrifugal loss 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 in the filling increased to 76.04%. The specific volume of the filling decreased due to the increase in moisture content. The particle size was the largest in the proteinase treatment group. The particle size in the proteinase-trehalose co-treatment group was lower than that in the proteinase treatment group due to the protective effect of trehalose. As the cooking loss decreased, larger areas of clarification appeared in the filling during the standing process, resulting in poorer 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 to the control group. Low-field magnetic resonance imaging (MRI) showed that compared with the control group, the red areas in the trehalose addition group and the protease-trehalose group were darker in color, larger in area, and more evenly distributed. The tissueological parameters such as hardness, viscosity, chewability, and shear force all significantly decreased. Specifically, the hardness was approximately 59.42% lower than that of the control group, the adhesiveness was approximately 71.43% lower, the chewability was approximately 65.41% lower, and the elastic modulus and loss modulus in the rheological properties were the lowest. In the microscopic images, it was observed that compared with the control group, the cell and fiber structures in the trehalose addition group and the protease-trehalose addition group showed a more pronounced aggregated state. The IDDSI cross-pressure test classifies it as grade 6. The filling is soft, of moderate size and tender, making it suitable for people with difficulty swallowing. In conclusion, the synergistic effect of protease and trehalose can effectively enhance the water-holding capacity and tenderness of fillings, significantly improve the moisture distribution and texture characteristics of fillings, and provide a theoretical basis and technical path for the development of functional foods suitable for elderly people with swallowing disorders.