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[Display omitted] • KGM can promote the cross-linking of the oleogels network constructed by PPI. • Oleogels prepared by PPI: KGM (4: 1) exhibited the strongest structure stability. • Oleogels can be used for lipid fortification of surimi products. • Oleogels effectively envelop the oil droplets within the surimi gel matrix. Konjac glucomannan (KGM) is widely used as a stabilizer for the structuring of highly unsaturated oils. This study aimed to investigate the changes in structure and functional properties of soybean oil − based oleogels (emulsion template method) prepared with different amounts of KGM-modified pea isolate protein (PPI). The findings revealed that the oleogels formed three − dimensional networks through van der Waals interactions and hydrogen bonding between the stretched PPI and KGM. As the amount of KGM increased, the oil droplets were more uniformly dispersed within the continuous PPI − KGM rigid network, especially when the ratio of PPI to KGM was 4:1. This formulation also showed the highest thixotropy (73.2 %) and the best oil binding capacity (94 %). Cryo − SEM revealed that the oleogel − prepared surimi gels successfully enclosed oil droplets in a dense matrix through a dual stabilization mechanism. Additionally, the incorporation of oleogels significantly improved the textural properties of surimi in comparison to directly adding oil. [ABSTRACT FROM AUTHOR]