This study investigates how a mechanical treatment can texturize and physically stabilize juices without additives. Apricot juices with varying amount of pulp were formulated and treated by high pressure homogenization (HPH) at different pressures (0.1, 35 and 70 MPa). Physicochemical, structural, rheological properties and physical stability of the juices were assessed. HPH treatment resulted in a significant reduction in particle size and shape alterations, leading to increased viscosity (from 2 to 8-fold) and enhanced physical stability (sedimentation halted or slowed down for up to 7 days). These physical modifications were attributed to the formation of a weak interconnected particle network in treated juices that resisted sedimentation over time. These findings suggest that mechanical treatment alone can functionalize juices and that it may be applicable using domestic processes such as grinding, blending, or soup mixing.