Abstract:　Myofibrillar　proteins　(MPs)　are　important　to　the　gel　formation　that　occurs　in　frozen　surimi.　Importantly,　their　unique　gel-forming　ability　indicates　that　surimi　may　be　a　promising　material　for　use　in　3D　printing.　The　objective　of　the　present　study　was　to　investigate　the　effects　of　collagen　peptides　on　the　cryoprotection　of　MPs　during　freeze–thaw　(FT)　cycles　and　the　subsequent　printability　of　surimi.　The　results　showed　that　the　collagen　peptide　had　both　protective　and　destructive　actions　during　the　tested　FT　cycles.　The　addition　of　1.0%　collagen　peptide　provided　significant　cryoprotection　to　the　MPs.　This　addition　effectively　maintained　the　structural　stability　of　MPs　while　also　weakening　FT　effects　on　bound　water　and　its　mobility.　We　also　assessed　the　rheological　and　3D-printing　characteristics　of　surimi　with　1.0%　collagen　peptide.　The　rheological　results　indicated　that　the　surimi　with　collagen　peptides　had　better　characteristics,　including　shear-thinning　behavior,　better　recovery,　and　improved　mechanical　properties.　Combined　with　the　actual　printing　effect,　materials　with　good　shear-thinning　behavior,　high　apparent　viscosity,　and　high　recovery　might　be　more　suitable　for　3D　printing.　Moreover,　the　high　G′　contributed　to　good　structural　maintenance　after　printing.　Collectively,　these　results　indicated　that　collagen　peptide　may　serve　as　a　new,　low-sugar　cryoprotectant　for　use　in　surimi.　Moreover,　that　its　use　would　result　in　a　healthier　system　that　has　increased　stability,　precision,　and　formability　with　applications　in　extrusion-based　3D　printing.　The　results　of　this　study　provide　theoretical　reference　for　the　development　of　new　surimi　materials　with　freezing　stability　and　good　3D　printing　performance.　Practical　Application:　This　study　confirmed　the　protective　action　of　1.0%　collagen　peptides　for　surimi　and　the　contribution　of　it　to　well　printing　precision　and　structure　maintenance　for　3D　printing,　providing　a　firm　foundation　for　the　use　of　collagen　peptide　as　a　low-sugar　cryoprotectant　and　developed　a　new　type　of　surimi　as　a　food　material　for　3D　printing.　©　2022　Institute　of　Food　Technologists®.