In this study, a new product named as pomegranate spread obtained from combination of pomegranate paste and some natural sweeteners in terms of rheological, physical and chemical properties were evaluated. This semi-solid product was blended at the three levels of pomegranate paste (40, 50, 60 %), two types of hydrocolloids (xanthan and pectin) each at three levels (0.5, 0.75, 1%), four temperature levels (24, 36, 48, 60 0C) and two types of malt and blended date and grape syrup as sweeteners (70:30) on the flow properties of the final product was investigated using response surface methodology (RSM). The flow behavior of all samples was investigated using different rheological models namely: Power law, Herschel-Balkly, Casson, Bingham, Vokadlo and Mizrahi-Brek. According to R2 (>0/99) and RMSE (<0/90) values, it was observed that the Power law model is an appropriate model to describe flow behavior of the product. Also, the results indicated that Casson model was a suitable model for evaluating yield stress of the samples. The optimal formulation of pomegranate spread with the desirability of optimization operations 0.969 was: gum concentration 1%, pectin gum, pomegranate paste level 60%, malt sweetener 40% and temperature 24ºC.