It is essential to know the temperature‐time dependence on the chestnut starch gelatinisation process. With this aim, physicochemical and thermomechanical properties of native chestnut starch and with different gelatinisation degrees, isolated from discarded chestnut fruits under environmental friendly aqueous procedures, were studied. Isolated starch (144.96 ± 1.74 μm) presented high total starch (91.83 ± 0.24%), low damage starch (0.10 ± 0.04%), apparent amylose content of 20.31 ± 1.48% and relative crystallinity of 15.7 ± 0.4% with a C‐type pattern. Chestnut starch dispersions were formulated at 40% (w/w). Rheological measures indicated that temperatures below 60 °C were not able to form a hydrogel. The hydrogels formed between 62.5 and 65 °C (peak and final gelatinisation temperature, respectively) developed a stable and strong network with short maturation times and full thermoreversibility. Finally, hydrogels prepared above 65 °C were weaker and no completely thermoreversible. A linear relationship was identified between elastic features determined by rheology (G′gel,1 Hz) and texture (springiness, D1/D2).