The study utilizes the Response Surface Methodology (RSM) which aims to optimize the production parameters of chitosan-neem gum based edible packaging films. The factors taken into account were neem gum concentration, cross-linker concentration and duration of ultrasonication with the responses being tensile strength, thickness, swelling and Water Vapor Permeability (WVP). Significant effects of these factors on the responses are evident through the analysis. Neem gum, cross-linker and duration along with their interactions had an evident impact on the tensile strength. Thickness was seen to be decreased with increased cross-linker concentration while swelling was affected by both cross-linker and duration of ultrasonication. Water Vapor Permeability (WVP) was also impacted by neem gum, duration and their interactions. The final regression equations derived from the RSM provided a quantitative outlook into these relationships. These models hence obtained facilitated the identification of optimum process conditions for improved mechanical and barrier properties Hence, the application of RSM proved effective for process optimization in the edible film preparation.