This study presents the rheological properties of quince seed gum (Q) solution in comparison with xanthan gum (X) and locust bean gums (L) and the polymeric interactions of different ratios of Q:X and Q:L blends (1:1, 1:3 and 3:1). Q exhibits greater and stronger elastic properties than X and L. The frequency and temperature stability of Q and X are both higher than that of L. The viscoelastic properties of Q:X and Q:L solutions were found to be higher than those of the individual solutions. The higher polymer entanglements observed in Q:L blends resulted in enhanced synergistic interactions and thixotropy compared to Q:X. 3QX exhibited an enhanced elastic structure, but the best synergism was observed for 3QL due to the establishment of a stronger intermolecular bond for gelling. The lower tan δ observed with increasing Q indicate a Q-induced synergistic interaction with L. At all temperatures, 3QL showed the highest thixotropy. The combination of Q and L resulted in the formation of a true gel, with the higher gel strength being observed for QL and 3QL. This study shows that Q:L and Q:X combinations can yield desired flow properties. In particular, L provides a firmer gel network with Q.