To further improve the gel properties of wheat starch, the effects of sodium alginate (AG) to locust bean gum (LBG) ratio on the viscoelasticity and gel texture of wheat starch were investigated by dynamic rheology, steady rheology and diffusing wave spectroscopy. The results showed that storage modulus, loss modulus and consistency coefficient of wheat starch gel were increased, while loss factor was decreased with the addition of AG and LBG with different ratio. The viscosity of wheat starch-gum blends decreased with the increase of shear rate, showing pseudoplastic behavior of shear thinning. This was in line with the power law model. The results of diffusing wave spectroscopy confirmed that elastic index and viscosity index of wheat starch gel were increased, while solid-liquid index was decreased with the addition of AG and LBG. When the mass ratio of AG to LBG was 1∶1, there was a synergistic effect between AG and LBG that could cause wheat starch forming dense and elastic gels with optimal viscoelasticity.