<p>Freeze-drying of restructured peaches provides more consistent quality at both macro and micro levels compared to freeze-drying of natural peach flesh, thereby enhancing precision, customization, and standardization in production. However, the impact of restructuring on the quality characteristics of freeze-dried products remains unclear. To investigate the applicability of restructuring in peach fruits and to assess the disparities in physicochemical characteristics between freeze-dried natural and restructured peaches, Green 9, White Honey 8, White Nectarine, Golden Nectarine, and Jinxiu Yellow Peach were subjected to restructuring followed by freeze-drying. The samples were then stored in a drying basin (with RH of 58% ± 2%, and temperature of 25°C). Throughout the study, the physicochemical properties of both intact and restructured peaches were measured before and after restructuring and freeze-drying. The results demonstrated that the eutectic temperature, glass transition temperature, and crispness of the restructured peaches increased significantly (<i>p</i> &lt; 0.05) by 1.60–13.07%, 10.60–117.37%, and 17.89–512.57%, respectively. After freeze-drying, the density, hardness, and shrinkage of the restructured peaches decreased (<i>p</i> &lt; 0.05) by 15.00–42.86%, 7.22–53.80%, and 43.085–66.65%, respectively, in comparison to intact peaches. Additionally, the increase in moisture sorption, water activity, and shrinkage of the restructured peaches during storage was effectively inhibited (<i>p</i> &lt; 0.05). However, the antioxidant capacity of the restructured peaches decreased. In conclusion, restructuring is a more effective processing method for freeze-dried peaches compared to intact peaches, particularly in terms of texture and storage stability.</p> Graphical Abstract <p></p>