<p>The effect of High Pressure Homogenization (HPH) in comparison to thermal pasteurization was studied on the bioactive compounds (anthocyanin, flavonoid and phenolics), physico-chemical, color, and rheological characteristics of blue grape juice. Treatment with HPH significantly improved the total anthocyanins (94.95%) and phenolic content (62.81%) over control samples, outperforming conventional pasteurization in preserving these bioactives. Additionally, HPH improved color retention, evidenced by lower total color change values (2.17–2.57), and increased lightness in juice samples. While both treatments reduced viscosity due to particle size reduction, HPH-treated juice exhibited enhanced consistency and sensory attributes. Significant impact of the homogenization pressure applied and the number of cycles were established by the anthocyanin recovery kinetic analysis using zero-order, first-order and polynomial models. Increasing homogenization pressure reduced consistency index (<i>k</i>) of the blue grape juice. The findings highlight HPH's potential to produce stable, high-quality blue grape juice with improved bioactive content and emerged as a potential non-thermal technique for blue grape juice processing to minimize the need for addition of hydrocolloids, particle separation, and maintaining color and nutritional integrity.</p>