Recently, researchers have shown an increased interest in resistant starch type 3 (RS-3) production due to its potential for one of the healthy food sources. Cassava starch is one of the potential resources for RS-3 production. However, the presence of high amylopectin content of cassava starch can prevent resistant starch formation from the retrogradation of cassava starch. Therefore, the development of the processing method is important to achieve a good yield of RS-3 from cassava starch. This research examines the emerging role of rotor-stator mixing or high shear mixing (HSM) in the production of RS-3 from cassava starch. The cassava starch was processed by HSM at its gelatination temperature to achieve better structure degradation so that produced a higher amount of resistant starch in the cooling process. From the result, the HSM process yields total dietary fiber content up to 3.672% with higher thermal resistance than the native starch.