Chinese yam starch was used to explore the effects of starch concentration on rheological properties, 3D printing characteristics, color and texture variations, and microstructures of gel systems. The results showed that, as the shear rate increased, the apparent viscosity of Chinese yam starch gel gradually decreased, indicating that yam starch gel is a typical pseudoplastic fluid system. As the starch concentration increased, the apparent viscosity, storage modulus (G′), and loss modulus (G″) of the gel gradually increased. Hardness, adhesiveness, and chewiness also gradually increased. Under the same conditions, L*, a*, and b* values gradually decreased. Printability, printing accuracy, and stability increased, and the porous network structure of the 3D printed samples displayed a honeycomb-like microstructure. As the porosity decreased, the structure became denser as the starch concentration increased. Sixteen percent starch gel provided the best 3D printability, exhibiting high printing stability with a maximum cohesion of 0.65. The diameter deviation was -2.40% after a cylindrical printed sample had been set aside for 1 h. Height deviation was equal to -1.60%. These findings provide theoretical support for the exploration of raw food materials for 3D printing and full utilization of nutritional functions of Chinese yam starch.