The selection of the composition and processing conditions for carbohydrate-based blends is of fundamental importance for many applications and plays a role in determining the mechanical behavior of these biodegradable materials. In this study, starch/pectin (PEC) blends were obtained via melt technique and an investigation of the effects of composition and processing parameters on their mechanical properties was performed. The blends were prepared by adopting an experimental design and were characterized by uniaxial tensile tests, scanning electron microscopy, and phase imaging atomic force microscopy. The starch:PEC mass ratio showed the maximum influence on the tensile properties, which were independent on the processing parameters. It was suggested that as the degree of methyl esterification of PEC decreased, the modulus and tensile strength of the blends increased, and this effect was observed up to 50 wt% starch. AFM revealed the immiscibility between the polymers and this phenomenon was associated to the mechanical behavior of the blends.