This work studies the techno-functional properties of the spray dried water-soluble extracts from orange pomace, obtained from different green extraction technologies. Orange pomace, a by-product from the juice production industry, was used for soluble fibre extraction. Starting from pomace, four extraction procedures were assayed: hot water, extrusion + hot water, jet cooker and jet cooker + hot water. After treatments, the supernatant was spray dried with whey protein isolate to obtain soluble fibre enriched powders. Microstructure by field emission scanning electron microscopy, color, particle size, moisture content, hydration properties, foaming capacity and stability, rheology, and glass transition temperatures were assayed. All powders exhibited an orange shade. In microstructure, particle size, and glass transition temperature, the powder obtained from extrusion + hot water presented a different behavior from the other powders: less caking and agglomeration, and smaller particles. Also, this powder showed the highest foaming stability and viscosity, as well as glass transition temperature, properties that make it interesting for the food industry. Through valorization of orange pomace fiber-enriched powders could be obtained; these powders can be used as ingredients in the industry to address the fibre gap and provide technological functionalities.