Reducing fat content in mozzarella cheese often results in compromised texture, meltability, and consumer acceptability. This study aimed to enhance the physicochemical, functional, and sensory properties of low-fat mozzarella cheese (LFMC) by utilizing flaxseed mucilage (FM) and a combination of FM with konjac glucomannan (FMKGM) as clean-label fat replacers. Cheeses were formulated using low-fat buffalo milk (<2.5% fat) with varying concentrations of FM (1%, 2.5%, 5%) and FMKGM (1%, 2.5%, 5%), and compared with full-fat and low-fat controls. Results showed that FM and FMKGM significantly increased protein content and moisture retention while maintaining reduced fat levels. Treatments with 2.5% FM and 2.5% FMKGM achieved optimal performance across key parameters. These samples demonstrated superior stretchability (44.2–46.1 inches) and meltability (up to 2.0 inches), closely resembling the functional behavior of full-fat cheese. Additionally, the same treatments exhibited improved textural resistance and reduced oiling-off ratios, indicating enhanced structural integrity. Sensory evaluation confirmed higher scores in mouthfeel, flavor, and overall acceptability for FM 2.5% and FMKGM 2.5% samples. This work demonstrates the potential of FM and FMKGM as sustainable, multifunctional fat replacers in dairy reformulation, offering a viable alternative for health-conscious consumers. Their application supports functional food innovation and aligns with Sustainable Development Goals #3 (Good Health and Well-being) and #12 (Responsible Consumption and Production). The findings provide practical insights for clean-label, cost-effective cheese manufacturing using plant-derived ingredients.