The effects of wild boar meat additions on the texture and thermal drip of finely ground model pork and beef meat products showing different contents of pork and beef meat were studied. The texture parameters were analyzed in an Instron 1140 apparatus and using a TPA test. The increasing content of young wild boar meat (boars weighing 30 kg) resulted in a reduction of hardness, springiness, chewiness, and in the cohesiveness growth of model pork meat products. At the same time, the increasing content of meat produced of 70 kg heavy wild boars caused no significant differences in textural parameters, Simultaneously, this increasing wild boar meat content resulted in a reduction of hardness, springiness, and chewiness of beef sausages, irrespective of the type of wild boar meat addition. Generally, it also resulted in a higher thermal drip in both the pork and beef sausages.