This study aimed to formulate and evaluate the physicochemical properties (phenolic content, monomeric anthocyanin retention, texture, moisture content) and sensory characteristics of snack bars prepared with whole Concord grape puree and plant-based protein sources (hemp, buckwheat, and red bean) processed using three drying methods: freeze-drying (FD), microwave vacuum drying (MVD), and hot air drying (HAD). The main objectives were to optimize formulation as well as key parameters of different drying methods on each protein source. Main component of the snack bars was Concord grape ranging from 69 to 93.5%. FD retained the highest phenolic content for red bean bars (1590 ± 96 mg/L), while HAD yielded the highest for hemp bars (798 ± 256 mg/L). Anthocyanin content was highest in FD hemp bars (13.1 ± 3.9 mg/L) but showing significant losses due to higher temperatures in other methods. Textural analysis revealed MVD produced the hardest bars (20.7 ± 6.0 kg for red bean), while FD maintained softer textures, particularly for hemp (4.0 ± 1.2 kg). MVD samples exhibited the lowest moisture content (0.065% in hemp), ensuring microbial stability but negatively impacting sensory appeal. With 101 panelists in sensory evaluation, the FD formulations were most preferred across most attributes. FD hemp bars were rated higher for flavor and overall liking, while MVD hemp bars faced penalties for insufficient fruit flavor (mean drop of 2.3 points, detected by 80% of participants). Texture issues, such as excessive hardness or insufficient crunch in a bar snack type, were critical drivers of consumer disliking in both FD and MVD samples.