In order to study the rheological and in vitro digestive properties of protein-rich dense Cordyceps militaris milk， whey protein isolate (WP) or soybean protein isolate (SPI) were added to make the protein content of Cordyceps militaris milk more than 10%， and thickening agents Xanthan gum (XG)， Kappa-Carrageenan (KC) or Carboxymethylcellulose sodiu (CMC) were added. The fluidity， viscoelasticity and digestive properties were determined. The results showed that all samples exhibited weak gel behavior， apparent viscosity (η): CM-WP-XG (1.986 Pa·s) > CM-SPI-CMC (1.826 Pa·s) > CM-SPI-XG (1.548 Pa·s) > CM-SPI-KC (1.201 Pa·s)； Gel strength(G0′-G0″) and compound modulus (η): CM-SPI-XG (996.3 and 121.39 Pa·s) > CM-SPI-CMC (613.41 and 56.80 Pa·s) > CM-SPI-KC (290.62 and 34.11 Pa·s) >CM-WP-XG (93.02 and 8.82 Pa·s)； Loss coefficient (Tanδ): CM-WP-KC (0.66) > CM-WP-CMC (0.61) >CM-SPI-KC (0.44) >CM-SPI-CMC (0.42). In vitro digestion showed that CM-SPI-CMC (0.3096%) and CM-SPI-XG (0.3033%) had higher content of free amino acids. Meanwhile， by comparing G and Tanδ， Cordyceps militaris milk with high G and low Tanδ was more suitable for people with dysphagic difficulty. According to the above comparison， CM-SPI-XG and CM-SPI-CMC had good elasticity and deformation resistance. More conducive to dysphagia and the elderly eat. In conclusion， CM-SPI-XG is the best combination suitable for patients with moderate dysphagia or the elderly. This study demonstrates how protein-thickener interactions and food substrates determine the rheological and digestive properties of samples， providing theoretical support for dysphagia and dietary needs of the elderly.