The present work has evaluated the time-dependent and steady-state shear rheological properties of tomato juice. Three models were compared for describing the shear stress decay during shearing (Figoni-Shoemaker, Weltman, and Hahn-Ree-Eyring), and the parameters of each model were empirically related with the shear rate. The three evaluated models, as well as their modification as function of shear rate, described well the experimental data of tomato thixotropy. The Herschel-Bulkley and Falguera-Ibarz models have shown to be very adequate to describe the data from steady-state shear. The obtained data are potentially useful for future studies on food properties and process design.5517151723