Fruit and vegetable pomace, a by-product of the agri-food industry, creates environmental problems due to difficulties in its disposal. At the same time, pomace contains valuable bioactive compounds, making it suitable for reuse in food production. This study focused on the influence of extrusion-cooking parameters on process efficiency, energy consumption and physical characteristics of snacks enriched with fresh apple, chokeberry and pumpkin pomace. Extrudates were produced using a single-screw extruder-cooker with two plasticizing systems (L/D ratios 16 and 20). The highest efficiency (24.00 kg h-1) was obtained with 20% apple pomace and an L/D 20. Energy consumption ranged between 0.005 and 0.189 kWh kg-1. Pomace addition strongly affected physical properties of the snacks. A sample containing 30% chokeberry pomace and processed with the L/D 20 system reached a water absorption index of 7.11 g g-1 and a water solubility index of 7.92%. Bulk density reached a maximum of 691.35 kg m-³ for the same configuration. The findings confirm that application of fresh fruit and vegetable pomace is possible as processed with proper plasticizing system and can improve extruded products quality while reducing waste. This supports sustainable practices in food processing by incorporating plant-based by-products into extruded snack pellets development.