Date-tamarind fruit leathers could be developed by utilizing locally available date fruit and this could provide a value addition of the dates. In this work date-tamarind fruit leather was developed with varied textural attributes incorporating starch, pectin, dextrin and guar gum. All TPA attributes of controlled date-tamarind fruit leather (i.e. without any hydrocolloid) did not show any correlation with the moisture content ranges used in the present study. Hardness, gumminess and chewiness increased when hydrocolloids were added except chewiness in the case of dextrin, while cohesiveness, resilience and springiness decreased with the addition of hydrocolloids. Principal Component Analysis (PCA) identified 5 principal components (i.e. 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilient, cohesiveness) affecting the characteristics of different date-tamarind fruit leather. The cluster analysis identified 4 classes of fruit leathers and bi-plot (i.e. including all products and their attributes) generated through PCA recognized these classes as hard-chewy, soft springy, hard-fragile and soft-resilient leathers.