Pistachio is one of the local products of our country with high economic and nutritional value. Meanwhile, the transformation industries of this product have not seen significant progress. These nuts can be transferred to the production cycle by applying technical knowledge and create economic efficiency. This study carried out in raw pistachios with less desirable (levels of 10 and 15%) in production of a functional beverage. In order to create texture, appropriate emulsion system and good mouth feel, carrageenan and xanthan gum were used in three levels of 0.3, 0.6 and 0.9%. The results showed that by increasing the amount of gums, pH of pistachio beverage decreased significantly, however; brix and acidity were increased. Also, the image processing results showed that the samples containing carrageenan gum and high amount of pistachio paste (15%) had the higher amount of L* and a* values in compare to xanthan gum. On the other hand, no significant difference was observed in the amount of b* value. Finally, the panelists assigned the highest overall acceptance score to the sample containing 15% pistachio paste and 0.3% carrageenan gum due to the favorability of color, mouthfeel and texture.