The physicochemical properties of carrageenan/kudzu starch blends (CK) with varying carrageenan: kudzu starch ratios were investigated to improve the processing performance and edible quality of natural kudzu starch. The results revealed that the viscosity, retrogradation value, yield stress, loss modulus, and storage modulus of CK pastes decreased significantly and the pasting temperature rose significantly after carrageenan was added. Moreover, the CK gel showed a homogeneous porous structure, and the syneresis rate, relative crystallinity, hardness, gumminess, and chewiness decreased significantly, while the resilience increased significantly. At a 10:90 (m/m) ratio, peak viscosity, holding strength, breakdown value, final viscosity, and retrogradation of the blend decreased by 20.30%, 10.12%, 54.60%, 16.96%, and 28.18%, respectively, compared to natural kudzu starch. The pasting temperature increased by 4.00 ℃, and the yield stress, hardness, gumminess, and chewiness decreased by 9.03 Pa, 489.45 g, 422.37 g, and 413.58 g, respectively. The resilience increased by 0.14, while relative crystallinity reduced by 6.04%. In conclusion, carrageenan increased the pasting temperature of CK, enhanced the shear stability and fluidity of the paste, and decreased the viscoelasticity, making the gel texture softer. These findings provide a reference for the processing of kudzu starch products.