A 2 × 3 factorial arrangement of treatments was used to investigate the effect of grind size and blend ratio on quality and sensory traits of restructured pork manufactured from hot-processed sow meat. Two blend ratios: [1. 50% through a 3.2 mm plate (FG)/50% tenderized muscle chunks (TMC); 2. 40% FG/60% TMC] were used in combination with three different sizes of TMC. The TMC portion was prepared by: grinding once through a kidney plate (K), grinding twice through a kidney plate (KK), or grinding once through a kidney plate followed by grinding through a 10 mm plate (K10). The six treatments were: 50FG/50K, 50FG/50KK, 50FG/50K10, 40FG/60K, 40FG/60KK, and 40FG/60K10. There were no differences (P>.05) for cooking loss, juiciness, connective tissue, or flavor scores; however, restructured steaks from the 40FG/60K treatment were more cohesive (P<.05) than the steaks from the 50FG/50KK, 50FG/50K10, and 40FG/60K10 treatments. Restructured steaks from the 40FG/60K treatment had greater shear values (P<.05) than steaks from the 50FG/50KK treatment which had greater shear values (P<.05) than steaks from the 50FG/50K10 and 40FG/60K10 treatment. Restructured steaks from the 50FG/50K10 treatment had greater tensile strength (P<.05) than those from the 50FG/50KK treatments. It was determined that a 50% chunks/50% fine ground blend ratio in combination with any of the three grind sizes would be best suited for use in commercial processing operations. This ratio is the more practical ratio to obtain from the sow carcass, and no added product quality is achieved by the use of a 60% chunks/40% fine ground ratio.