The effects of polysaccharides on the structure and functional properties of soybean protein can often be used a means of modification to soybean protein. In this experiment, soybean protein was used as raw material, 0%、0.2%、0.4%、0.6%、0.8% high-ester pectin was added to the soybean protein at pH3.5, respectively, and the effects of high-ester pectin on the rheology and texture characteristics of soybean protein gel were investigated. The results showed that high-ester pectin had great effects on soybean protein gel, and with the increase of the amount of high-ester pectin, the gel strength of soybean protein gel increased, and showing good stability. When the addition amount of high-ester pectin was 0.4%, the gel strength was the biggest and the stability was the best. However, when the addition amount of high ester pectin was further increased, the gel strength of soybean protein began to decrease, the stability decreased and the structure deteriorated. The hardness, cohesion, adhesion, chewiness and recovery characteristics of soybean protein gel with the addition of high-ester pectin increased first and then decreased, and the water holding capacity of soybean protein increased with the increase of the amount of high-ester pectin also, showing the best performance with the amount of 0.4% added. Microscopic electron microscopy showed that when the addition amount of high-ester pectin was 0.4%, the complex system showed uniform and dense network structure, and with the increase of high-ester pectin content, the complex system began to deteriorate gradually. Zeta potential measurements showed that little high-ester pectin can neutralize the positive charge of the soy protein surface which was beneficial to the formation of gel network structure, however, too much high-ester pectin would make the soy protein hydrophobic group roll, resulting in soy protein aggregation.