The rapid advancement of 3D food printing technology for heterogeneous systems has been driven by increasing consumer demand for personalized meals, enhanced nutrition, and overall wellness. By using κ-carrageenan (KC), konjac gum (KGM), and whey protein isolate (WPI), this study developed a thermoreversible composite gel (WPI-KC-KGM) for temperature-controlled extrusion, focusing on the effect of the KC to KGM ratio on the composite gel's rheological properties and printability. Rheological tests indicated that KGM reduced the thermal sensitivity of KC, with the K7M3 formulation being optimal for minimizing sensitivity while maintaining thermoreversibility. Printing accuracy analysis revealed that K5M5 samples achieved the best pore area (1.392 cm