What do you think of using Metamucil as a thickener for soups and sauces?

Trying to add more fiber to my diet.
I noticed that Metamucil makes liquids thicker, so I was wondering if anyone has tried using it to thicken sauces and soups (instead of flour or cornstarch).
Also, it seems that it might work as a binder in pancakes and meatballs as an alternative to eggs.
Or, when mixed with a bit of water, maybe it could be used instead of eggs to bind breadcrumbs (or panko) to fish or chicken. Has anyone tried this?

(And, no, I don’t work for the manufacturer of Metamucil, nor am I being paid by them.)