Antifreeze　peptide　(AFP)　including　in　frozen　protein　ink　is　an　inevitable　trend　because　AFP　can　make　protein　ink　suitable　for　3D　printing　after　freezing.　AFP-based　surimi　ink　(ASI)　was　firstly　investigated,　and　the　AFP　significantly　enhanced　3D　printability　of　frozen　surimi　ink.　The　rheological　and　textural　results　of　ASI　show　that　the　τ0,　K,　and　n　values　are　321.14　Pa,　2.2259　×　105　Pa·sn,　and　0.19,　respectively,　and　the　rupture　strength　of　the　3D　structure　is　up　to　217.67　g.　Circular　dichroism,　intermolecular　force,　and　differential　scanning　calorimeter　show　ASI　has　more　undenatured　protein　after　freezing　when　compared　that　surimi　ink　(SI),　which　was　denatured,　and　the　α-helix　changed　to　a　β-sheet　due　to　the　destruction　of　hydrogen　bonds　and　the　exposure　of　hydrophobic　groups.　The　water　distribution,　water　holding　capacity,　and　microstructure　indicate　that　ASI　effectively　binds　free　water　after　freezing,　while　SI　has　weak　water　binding　capacity　and　a　large　amount　of　free　water　is　formed.　ASI　is　suitable　for　3D　printing,　and　can　print　up　to　40.0　mm　hollow　isolation　column　and　50.0　mm　high　Wuba　which　is　not　possible　with　SI.　The　application　of　AFP　provides　guidance　for　3D　printing　frozen　protein　ink　in　food　industry.　©　2024　Elsevier　B.V.