The main purpose of this research was to evaluate the nutritional and functional properties of two different combination of vegetable fibres (FBPC combination of bamboo, Psyllium and citric fibre and FPESB combination of pea, cane sugar and bamboo fibre) and the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters of both samples, the following analysis were carried out: water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SWC), fat absorption capacity (FAC), solubility, particle size distribution, moisture (x_w), hygroscopicity (Hg), water activity (a_w), bulk density (ρb), porosity (ɛ), antioxidant activity (AOA), phenolic compounds (PC) and minerals content. In addition, the samples were dissolved in water at 25 and 65ºC for 20 min at concentrations 1, 2, 3, 4, 5, 6 and 7% and a back extrusion test was carried out to evaluate their thickening capacity, as well as the determination of pH and colour. In general, both samples showed significant differences in all tested parameters. Hydration properties of FBPC were higher than in FPESB, but at the functional level high values of PC and AOA were found in FPESB, 64 ± 7 mg galic/100 g sample and 19.7 ± 0.7 mg trolox /100 g sample, respectively. Moreover, FPESB was a source of minerals with an important content of Fe (4.2 ± 0.5 mg/100 g). Significant differences in their textural properties were found between samples and also due to the treatment used but further studies are needed to explore their use in the development of functional food products.