Abstract: This study aims to explore the influence of the combination of chestnut protein (CP) and pomegranate polyphenol (PP) on the properties of Aristichthy nobilis surimi, such as gel texture, rheological features, and microstructure. The results of this study demonstrate that increasing the proportion of PP initially enhances gel strength and water-holding capacity, but these properties decline at higher levels. As the percentage of PP elevated, gel whiteness showed a tendency to decline, while the cooking loss rate displayed a first reducing and then rising tendency. The lowest cooking loss appeared in the PP1 group, at 5.48%. Gel hardness and chewiness in the PP1 group were individually increased by 54.19% and 63.56% in comparison with the control group. It was also found that at a high level of PP, the overall gel texture declined, but at optimal levels, it significantly improved G′ and G″, enhanced rheological attributes, and promoted a dense, compact gel spatial structure. Moreover, adding a proper percentage of PP could also facilitate the transitions in gel proteins, from α-helix to β-sheet and random coil. Compared to the control, α-helix content in the PP1 group declined by 13.56%, while the β-sheet and random coil contents in the PP1 group were separately increased by 9.22% and 12.53%. This research revealed that combining PP and CP could significantly enhance the gel characteristics of the Aristichthy nobilis surimi. These findings in this work can offer an evaluable reference for implementing the combination of plant polyphenols and plant proteins as an approach to improve the gelation quality of freshwater fish surimi.