Tiger nut (Cyperus esculentus L.) tuber meal as the major by-product of tiger nut oil production is a promising starch source. Starches obtained from tiger nut meal using different isolation methods were compared: distilled water (DWS), citric acid (CAS), enzyme (ESS), 0.5 g/L NaOH (LNS-0.5), 2 g/L NaOH (MNS-2), and 5 g/L NaOH (HNS-5). The highest yield (36.2% of tiger nut meal) was observed in HNS-5. Moreover, HNS-5 demonstrated the smallest particle size (7.69 μm), the highest amylose ratio (13.7%), and strongest freeze-thaw stability. ESS showed the highest relative crystallinity (20.0%), pasting temperature (79.1 °C), and its gel demonstrated higher hardness and adhesiveness compared to others. The average chain length of amylopectin (degrees of polymerization: 20.0−20.6), and the proportion of the amorphous phase (7.67%–8.66%) in starches were slightly affected by different isolation methods. Nevertheless, the crystalline pattern (C-type) of all starches was not changed, and all starch gels exhibited a similar single rate constant (0.037 min−1) during the simulated digestion process. Therefore, different isolation methods could be used to achieve different processing objectives, such as high yield or obtaining starch with enhanced properties.