There is a strong trend in the global food industry towards using plant-based ingredients in food technologies. The aim of this study was to develop ten o/w emulsions with a sunflower oil content of 30 and 60 % using bean aquafaba as an emulsifier. The emulsions were stabilized by increasing their viscosity. For this purpose, xanthan gum or cold-soluble corn starch were added as thickeners. The effects of oil content and different thickeners on the microstructure and rheological properties were evaluated using laser diffraction and rotational viscometry. A pre-optimised water to seed ratio of 1.5:1 resulted in a bean aquafaba with a low protein content of 0.5%. Further evaporation was used to increase the protein content to 0.8% w/w. The aquafaba-based emulsion samples were characterized by a bimodal droplet size distribution with peaks at approximately 2.8 and 10.5 μm, with the exception of corn starch systems. Increasing both the oil and xanthan gum content had little effect on the change in the mean volume diameter of the emulsion droplets in the range of 6-8 μm, while adding corn starch increased this value. All emulsions were characterized by pseudoplastic flow behavior. The flow curves were approximated using the power-law and Hershley—Barkley models. The calculated dynamic yield shear stresses consistently increased with increasing content of both oil and thickener in the range of 0.3 to 5.0 Pa. It is worth noting that in emulsions with an oil content of 30%, the addition of xanthan gum had a significant impact on this indicator, while in emulsions with an oil content of 60%, the addition of corn starch did. Thus, the higher concentration of the selected polysaccharides resulted in more viscous systems with improved stability. The developed food emulsions based on bean aquafaba are promising precursors in the technology of vegetarian products.