The extruded okara-maize blend was studied on rheological properties to improve the usage of okara and expand the application range. The effects of process temperature, feed moisture, and okara concentration on the rheological properties of okara-maize blend were investigated.The sample was tested in both frequency sweep and creep-recovery test modes. The frequency sweep test data was regressed with power law model. The creep test data could be regressed with Burgers model. Both tests obeyed the corresponding model well.