Viscosity is the main parameter studied in liquid and semi-liquid foods and is considered an important means of characterizing fluid texture. Therefore, this study aimed to determine the influence of maltodextrin concentration on the physical, chemical, and physicochemical properties and apparent viscosity of jabuticaba pulp at different temperatures. Four formulations were evaluated with maltodextrin concentrations of 0, 15, 25, and 35%. These were characterized in terms of physical, chemical, and physicochemical parameters and bioactive compounds. The rheological behavior of the formulations was assessed at temperatures of 10, 20, and 30 °C, with rotational speeds ranging from 50 to 200 rpm, and fitted to the Casson, Herschel–Bulkley, Mizrahi–Berk, and Ostwald-de-Waele models. The formulated pulps showed altered characteristics with increasing concentrations of the additive, including reductions in water content, acidity, anthocyanins, flavonoids, and colorimetric parameters, and increases in total soluble solids and glucose. The rheological models studied showed good fits to the flow curves of jabuticaba pulps with varying maltodextrin concentrations, with the Mizrahi–Berk model providing the best fit, showing the highest coefficients of determination and the lowest root mean square deviations.