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In this study, dysphagia-friendly diets were prepared based on the interaction between polysaccharides from peach, namely Meirui (MR), Yangshan (YS) and Cons758 (Cons), and soy protein isolate (SPI). MR-alcohol insoluble residues (AIR) and YS-AIR were low methoxylated polymers, while Cons-AIR was high methoxylated polymer. According to the international dysphagia diet standardization initiative, YS-SPI and MR-SPI could be qualified as level 5-minced/moist dysphagia diets. Following SPI addition, the apparent viscosity, G′ and G″ of peach pulp-SPI complexes were significantly increased. At the shear rate of 10 s−1, corresponding to oral processing, MR-SPI performed the highest apparent viscosity (35.2 Pa s), followed by YS-SPI (33.5 Pa s). Additionally, the SPI-treated strategy pronounced improved the hardness, springiness, adhesiveness and chewiness of complexes. Both YS-SPI and Cons-SPI showed the reduced particle size, alongside the uniform distribution, owing to the strong hydrogen bonding and electrostatic interaction between peach pulp substances and SPI, which was confirmed by FT-IR result. The biggest ζ-potential value (−23.55 mV) was found in YS-SPI. Meanwhile, compared with peach pulps, the highest increase ratio (87.94%) of water holding capacity was depicted in MR-SPI. LF-NMR analysis revealed immobilized water was dominant in peach pulp-SPI. The results suggested that MR was promising for the optimal choice to form gel food for people with swallowing problems. [Display omitted] • Peach pulp-SPI gels were successfully qualified as level 5-minced/moist dysphagia diets. • SPI significantly enhanced the rheological properties of peach pulp. • The reduced and uniform distributed particle size in peach pulp-SPI gels, enhanced the suitability for dysphagia diets. • LMP-AIR facilitated the formation of dense network structures in the complex gels. • LF-NMR and FT-IR results confirmed the formation of peach pulp-SPI complexes. [ABSTRACT FROM AUTHOR]