Background:　Surimi　products　occupy　a　large　market　in　the　food　industry,　and　the　gel　performance　is　an　important　index　to　evaluate　them.　Thus,　it　is　of　great　significance　and　practical　value　to　find　better　food　ingredients　to　regulate　the　structure　and　gel　performance　of　surimi　products.　In　this　study,　we　used　pea　protein　(PP)　to　restructure　fish　myofibrillar　proteins　(MPs)　to　achieve　regulation　of　protein　gel　performance.　Results:　PP　could　enhance　MP　gel　performance　in　terms　of　compressive　strength,　water-holding　capacity,　and　some　texture　parameters.　This　may　be　the　result　of　an　increasing　β-sheet　content　and　a　decreasing　trend　in　the　α-helix　content,　along　with　enhancements　in　hydrophobic　interactions,　nonspecific　associations,　and　ionic　bonds　in　a　mixed　PP–MP　gel.　The　compressive　strength,　texture,　and　water-holding　capacity　of　MP　gel　were　positively　correlated　with　surface　hydrophobicity,　active　sulfhydryl,　turbidity,　and　β-sheet　of　the　mixed　PP–MP　system.　Conclusion:　The　findings　suggest　that　PP　can　regulate　the　gel　performance　by　remodeling　the　structure　of　MP.　The　regulation　and　correlation　analysis　between　gel　performance,　structure,　and　physicochemical　properties　were　explored　and　established　to　provide　a　theoretical　basis　for　improving　the　quality　of　surimi　products.　This　study　will　broaden　the　application　of　PP　in　the　field　of　food　processing　and　provide　theoretical　guidance　for　the　manufacture　of　new　surimi　products.　©　2023　Society　of　Chemical　Industry.　©　2023　Society　of　Chemical　Industry.