Antioxidant-fortified with dried mulberry has become an important choice for resolving nutrition gaps in bakery products. Because of its high phenolic content and antioxidant potential, mulberry fruits have been implemented medicinally. Selected hydrocolloids and pea protein isolates are alternatives components for the mulberry filling's structure. The purpose of this study was to develop dried mulberry using the incorporation of selected hydrocolloids and isolated pea protein that were heated at elevated temperature using hot-air drying to evaluate drying rate, antioxidant retention, and quality attributes. According to the findings, the inclusion of selected hydrocolloids and isolated pea protein (IPP) increased heat stability, slightly decreased the drying rate while retaining antioxidant capacity by 22% for xanthan gum (XG+IPP), 16% for guar gum (GG+IPP), and 10% for beta-glucan (BG+IPP) when compared to the dried mulberry solely (MS). In comparison, the cohesion of isolated pea protein with xanthan gum improved textural characteristics by enhancing cohesiveness and gumminess when compared to GG+IPP, BG+IPP, and MS, respectively. The color value (L*) of mulberry filling was slightly affected. This study suggests that the incorporation of selected hydrocolloids and pea protein improves the antioxidant retention of dried mulberry and can be utilized to manufacture high-quality of bakery filling.