It absorbs water and gels up in a similar way to chia seeds and so if you hate any kind of gelatinous texture then you may find you don't like pysllium. (includingcake.com)
Chia seeds are similar to tapioca and I use them all the time to make pudding and other desserts because they plump up so nicely and give you a nice gelatinous texture which is difficult to replicate. (therawtarian.com)
Because of their tendency to become gelatinous in the stomach, these tiny seeds slow the digestion of carbohydrates, delaying the process of turning them into a simple sugar — making chia seeds a perfect food for people with insulin resistance. (naturalhealth365.com)