The gel in psyllium is not a flavour trick. It is the main reason psyllium behaves the way it does.
Psyllium husk contains natural mucilage. When it meets water, the outer layer hydrates and swells. As more water gets trapped, the mixture becomes thicker and forms a soft gel. This is why isabgol changes from dry flakes to a slippery texture within minutes.
This gel forming nature can be useful. In the gut, soluble fibre that holds water can support stool softness, bulk and satiety. It also explains why psyllium is often discussed differently from non-viscous fibres like some dextrins.
But the same gel can create problems if used badly. Add psyllium slowly to too little water and it may clump. Wait too long and the drink may become too thick. Take a large dose suddenly and your stomach may feel uncomfortable.
The practical method is simple. Use enough water. Stir briskly. Drink before it becomes too thick. Start with a smaller amount if you are new to fibre supplements.
Psyllium gel is the feature, not the defect. The routine has to respect it.
Once you see the gel as the whole point rather than a flaw, mixing psyllium stops being a hassle and starts being a technique.