Health improvement of the hospitalized patient is largely conditioned by the food supplied, which must meet the nutritional requirements. However, it has been reported that modified texture diets, specially total liquid diet (TLD), have low acceptance due to their sensory attributes, which leads to a low intake that affects health recovery and prolongs the hospital stay. The aim of this study was to reformulate the TLD provided by the food service of a hospital institution, with a focus on nutritional and sensory quality. The intake of 33 patients with TLD indication was evaluated, then, 10 menus of TLD were reformulated and the acceptance of 26 patients with TLD prescription was analyzed. It was found that patients with TLD indication ate 50% of the diet supplied by the hospital due to low sensory acceptance. The patients had adequate acceptance of the reformulated TLD and whole of the patients refer that they would frequently eat the reformulated menus. In conclusion, there is an improvement in acceptance of the TLD when it is reformulated with a nutritional and sensory quality approach.