The objective of this study was to establish the consumer acceptability of preblended and nonpreblended post rigor seasoned pork patties with added water levels of 0, 3, 6, and 9 percent for each formula. Other parameters measured were proximate analysis, texture, cooking loss, and consumer acceptability. Nonpreblended treatments had a higher (P<0.05) percentage of protein and a lower (P<0.05) percentage of fat as compared to preblended treatments. Texture analysis revealed a lower (P<0.05) amount of total energy required to shear through a single patty in preblended treatments than nonpreblended treatments. No differences (P>0.05) were detected among treatments at varying water levels. Consumer acceptability showed no differences (P>0.05) among selected treatments. Consumer acceptability scores indicated that consumers would consume both preblended and nonpreblended seasoned pork patties at varying water levels.