This study aims to develop a novel agglomerated gum tragacanth (GT) powder with improved hydration and wettability properties using various binders (distilled water, maltodextrin, and lactose). Agglomeration with lactose binder produced larger particles and a porous structure. Sugar binders increased GT solubility at 80 °C while decreasing wettability time. The agglomerated GT powders' flow characteristics and density values were improved. The modified GT is suitable for a variety of food systems with high or low viscoelastic properties. The viscoelastic properties of the GT with water binder decreased in the presence of sugar binders, but they improved rheologically in water and more noticeably in milk. Data from DSC, FTIR, and XRD analysis revealed that the structure of the GT had changed and that interactions between the GT and binders had improved. Agglomeration is a potential method for changing the properties of GT for a variety of purposes in the food industry.