The effects of two independent variables: the ratio of konjac and secondary gum (κcarrageenan or xanthan) (25:75 to 50:50) and the xylitol concentration (220%) on thetextural properties (hardness, cohesiveness and springiness) of konjac gels were investigated using response surface methodology (RSM). Both independent variables had a significant effect on konjac gel texture, but their interactive effects were insignificant. The konjac/secondary gum ratio had a greater effect, and it affected konjac gel texture differently depending on whether κcarrageenan or xanthan was used. Increasing levels of konjac and xylitol decreased the hardness but increased the cohesiveness of the konjac/κcarrageenangel, whereas the opposite results were found with the konjac/xanthan gel. The konjac gels' optimal conditions were applied to the production of no added sugar, 20% grape juice jelly drinks. The konjac jelly drinks containing κcarrageenan were more acceptable and achieved a higher consumer purchase rate than those containing xanthan. Practical Applications: Response surface methodology can be used to describe the effects of konjac/secondary gum ratio and xylitol concentration on the textural properties of konjac gels. When using an alternative secondary gum, κcarrageenan, the konjac gel formed was harder (more brittle) and less springy compared with gels containing xanthan. An increase in xylitol concentration may feasibly make the konjac/κcarrageenan gel more cohesive. This information will help in correctly applying the konjac gel to certain health food product applications; for example, panelists preferred the gel texture of a no added sugar, 20% grapejuice konjac jelly drink containing κcarrageenan to the drink containing xanthan.