**Featured Application:** *Laminaria-psyllium* **gels with distinct texture and rheological features, designed for a wide range of food applications.**

**Abstract:** Seaweeds are a novel source of important nutritional compounds with interesting biological activities that could be processed into added-value products. In this study, two previously developed products obtained by *Laminaria ochroleuca* processing (liquid extract and a purée-like mixture) were processed with *Psyllium* gel to develop functional hydrogels. The optimization of the formulation and the characterization of the *Laminaria-Psyllium* gels in terms of their mechanical features have allowed the proposal of potential food applications. A beneficial interaction was found between *Laminaria* and *Psyllium* in terms of the reinforcement of texture and rheological properties. The obtained outcomes could provide new healthy gelling formulations with attractive properties to alleviate the growing market demand of eco-novel food matrices.

**Keywords:** kombu; edible brown seaweed; gels; *Psyllium*; *Laminaria ochroleuca*; autohydrolysis; mechanical properties
