Abstract: The texture of mixed gels of Porphyra haitanensis and soy protein were investigated in this work. An increase from 17% to 20% in the Porphyra haitanensis content of formula caused significant(p<0.05)increases in the hardness,chewiness and maximum shear hardness of mixed gels,but significant(p<0.05)decrease in the springiness. The gels prepared by the formula with 20% Porphyra haitanensis and 34% soy protein isolate exhibited optimal hardness,chewiness and maximum shear hardness,which showed lower hardness and springiness but higher chewiness compared with a commercial ham sausage. When 0.26% cellulose was used in the formula with 20% Porphyra haitanensis during the gel preparation,hardness,springiness,chewiness and maximum shear hardness of mixed gel was significantly(p<0.05)improved,respectively,and the prepared gel exhibited non-differential hardness and springiness but higher chewiness compared with the commercial ham sausage. The technology and theory support for preparing gel food using Porphyra haitanensis as raw materials was provided by the results in this work.