<p>Hydrocolloids improve gluten-free dough structure, particularly for 3D printing, but can be viewed negatively by consumers. Psyllium, a gel-forming clean label ingredient, offers a nutritionally beneficial alternative. This study compared psyllium with three hydrocolloids (xanthan gum (X)/microcrystalline cellulose (MCC)/sodium alginate (NaA) at 1, 2, 3% w/w) in terms of dough rheology, printing quality, and drying deformation of millet-based gluten-free snacks. Additionally, psyllium gel or psyllium-containing dough was pretreated with xylanase or laccase (50 and 100 U/g psyllium) at pH 5 or 6. Rheology was assessed via oscillatory rheometry, while 3D-printed snack shapes were analyzed before and after drying (130&#xa0;°C/30&#xa0;min). Hydrocolloids increased complex viscosity compared to control (X: 198–254%, NaA: 95–183%, MCC: 15–90%), while psyllium had an effect comparable to 1–2% MCC but weaker than X or NaA. Printability was minimally affected by psyllium, whereas 1% hydrocolloid addition resulted in the best print fidelity (≤ 6% deviation) and minimal drying deformation (≤ 10%). Xylanase-treated psyllium (pH 6) improved printing but not drying deformations (32–36%), while laccase had minor positive or negative effects on shape deformations. The developed artificial neural networks were able to predict print quality and dough rheology based on dough composition and processing conditions (<i>R</i>² &gt; 0.9), but not print quality based solely on rheological data. Microstructural and thermal differences between the hydrocolloid- and psyllium-doughs were confirmed by scanning electron microscopy and temperature sweep test. Although hydrocolloids outperformed psyllium and enzymes in 3D printing, further optimization could enhance psyllium’s viability in specialized gluten-free formulations.</p>