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Large‐amplitude oscillatory shear (LAOS) is a technique used for determining the rheological properties of food materials to simulate processes from production to consumption in food chains that can cause high deformations in the product. Hydrocolloids are frequently used alone or in combination with various hydrocolloids to control product's texture and rheology. In this study, LAOS behavior of xanthan gum (XSG) and locust bean gum (LBG) mixtures at different concentrations (0.1%, 0.3%, and 0.5%) was investigated and 3ITT was employed for supporting the LAOS findings. Also, different preparation methods (mixing before (BH) and after hydration (AH) and with powder forms (P)) were studied. LBG solution had viscous properties at all concentrations, while XSG solution showed elastic behavior at 0.3% and 0.5% concentrations. Mixture solutions’ elasticity was much more dominant than viscous behaviors …