The rheological properties of fura extrudates with different pearl millet and cowpea ratios (80:20, 70:30 and 100% pearl millet flours) were studied. Extrusion cooking was performed in a single screw extruder. Gelatinization temperatures (Tg) were 72 oC for Millet: Cowpea (70:30) and 71 oC for 100% pearl millet flour indicating that the Tg increased with inclusion of cowpea flour. The time taken to reach gelatinization temperature (Mg) was 27 minutes for 100% pearl millet flour higher than Millet: Cowpea 80:20 and 70:30 flour blends which recorded 25.3 minutes. Gelatinization temperatures for fura extrudates were 62, 64.7, 65 and 66.8 oC for millet: Cowpea 80:20, 100% traditional fura, millet: Cowpea 70:30 and 100% extruded fura respectively. There was general decrease in gelatinization temperature of all products, which can be attributed to previous gelatinization of their starches. There were significant differences in the viscosities of samples at each of the temperature considered from (30o - 90oC). At 30oC the viscosities ranged from (4.2-17.6 Nsm-2). Traditional fura indicated the highest viscosity at all temperatures. The k values increased as the temperature of fura samples decreased generally. Flow behaviour for all fura samples exhibited non-Newtonian types of fluids at the test conditions since flow behaviour index (n) for each fura sample were found to be different from one. Traditional fura recorded the highest value for yield stress 18.67 Nm-2, with millet: cowpea 80:20 fura recording 8.6 Nm-2 as the least value.