The aim of this study was to investigate the fuzzy modelling of the effect of the swelling power (SP) of starch and water absorption capacity (WAG) of gum on rheological behaviour of model. Six different starches and six different gums having different SP and WAG were used in model instant hot chocolate formulation for this aim. All of the samples were fitted to herschel bulkley model within the R-2 values that ranged between 0.996-0.999. The consistency index (K), flow behaviour index (n) and yield stress values (sigma(0)) of the samples varied between 2.30-118.20 mPa s(n), 0.587-1.095 and 33-186.8 mPa, respectively. In addition, an adaptive neuro-fuzzy interference system was used to model and identify the sigma(0), K and n based on SP of starch and WAG of gum. Fuzzy modelling technique yielded a very satisfactory prediction accuracy of 99% for each parameter.