Abstract: To prepare gel, pea protein was added to pork salt-soluble protein. Effects of pea protein on the color, cooking yield, water holding capacity, texture, dynamic rheology, microstructure, and water migration of heat induced gel were investigated. Results indicated that, with the increasing of pea protein addition, both L^* value and a^* value of the gels decreased, while b^* value increased. And the water holding capacity and cooking yield rose continuously with the addition of pea protein. When at 4%, the water holding capacity was 86.84%, which was not significantly different from that of 10% (p>0.05). Cooking yield was 88.31% at 4% pea protein, and the difference was not significant compared with that of 6% and 8% (p>0.05), but it was significant (p<0.05) compared with that of 10%. Both the hardness and chewiness increased with the addition of pea protein, while the springiness and resilience increased firstly and then decreased. When at 4%, both the springiness (0.961) and resilience (0.405) reached to the highest. Additionally, the storage modulus G' values increased with the addition of pea protein, and both of the initial value were higher than those of the control (p<0.05). Pea protein could increase the proportion of non-flow water, and reduce the proportion of free water. When the amount of pea protein was 4%, the gel could be obtained with meticulous and uniform, highly ordered network structure. So pea protein could improve the gel forming ability of pork salt protein. When the addition amount of pea protein was 4%, the gel quality of the blends was the best.