In this paper, according to the American Dysphagia Diet standard, based on the viscosity at 50 s^-1, fenugreek gum was prepared into thickening fluids with viscosity of 180 cP(nectar),1 000 cP(honey) and 2 500 cP(pudding), that the rheological properties had been systematically studied to evaluate the potential of fenugreek gum in improving the safe drinking water of patients with dysphagia. And then the rheological properties of fenugreek gum prepared at different temperatures were further explored. The results showed that the dissolution temperature was the key to whether the rheological properties of fenugreek gum meet the requirements of drinking water safety for people with dysphagia. Similar to xanthan gum and gellan gum, fenugreek gum dissolved at 80 ℃ had the following properties: it had a significant shear thinning behavior and less dependence on the thickening level; it had the weak gel elastic properties with G′>G″ and tanδ<1. What’s more, at high thickening level, fenugreek gum dissolved at 80 ℃ had better fluidity than xanthan gum and gellan gum. Therefore, it will have a good application prospect in improving the safety of drinking water for people with swallowing disorders.