Natural mucilage-based biopolymers offer sustainable, biocompatible alternatives to synthetic excipients for oral controlled-release drug delivery. This study compares chia seed mucilage and psyllium husk mucilage as functional components of a polymer bead system. It evaluates the beads for their morphology, thermal behavior, and drug release profile. These beads are fabricated for the management of diabetes by incorporating metformin as the model drug. Beads were prepared using sodium alginate and subsequently crosslinked in calcium chloride solution to form metformin encapsulated beads with controlled drug release properties. Bead morphology and surface characteristics were assessed by optical and scanning electron microscopy. Thermal stability and polymer–polymer/polymer–drug interactions were characterized using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and X-ray diffraction (XRD). Encapsulation efficiency and drug loading were determined by UV-Vis spectroscopy, and in vitro release studies were conducted in phosphate buffer to compare release kinetics between formulations. Both mucilage types produced spherical, mechanically stable beads following optimization of alginate concentration, crosslinker concentration, and mixing conditions. Chia and psyllium mucilage-containing beads demonstrated distinct thermal and morphological profiles, with formulation composition influencing encapsulation efficiency and controlled-release behavior of metformin. In conclusion, chia and psyllium mucilage represent viable, plant-derived alternatives for enhancing the structural and release properties of alginate-based gelation beads, supporting their potential application as sustainable excipients in oral controlled-release drug delivery systems.