It　is　crucial　to　improve　the　gel　properties　of　myofibrillar　protein　(MP)　in　the　production　of　surimi　products.　This　study　investigated　the　effects　of　combining　acetylated　distarch　phosphate　(ADSP)　with　pea　protein　isolate　(PPI)　as　exogenous　additives　on　the　physicochemical　properties　of　Larimichthys　crocea　MP　gel　and　elucidated　the　molecular　mechanisms　underlying　the　improvement　of　MP　gel　quality.　The　results　showed　that　the　mixture　of　3%　ADSP　and　1%　PPI　increased　the　MP　gel　strength　to　2.1　times　and　water　holding　capacity　to　1.8　times.　The　rheological　properties　during　thermal-induced　gelation　were　improved,　and　the　surface　roughness　of　gel　microstructure　was　reduced.　The　protein　conformation　was　stabilized　by　enhancing　surface　hydrophobicity　and　sulfhydryl　content,　and　the　gels　showed　trends　of　decreasing　α-helix　and　increasing　random　coils.　Correlation　and　cluster　analysis　showed　that　physicochemical　properties　of　MP　gels　were　closely　related　to　the　changes　of　protein　structure　and　the　denaturation　of　active　groups.　The　molecular　interaction　between　ADSP,　PPI,　and　MP　and　the　mechanism　of　enhancing　the　properties　and　functions　of　MP　gel　were　further　clarified.　These　findings　highlight　the　feasibility　of　ADSP–PPI　as　an　effective　strategy　to　improve　the　quality　of　fish　MP　gel.　©　2024　The　Author(s).　Food　Frontiers　published　by　Nanchang　University,　Northwest　University,　Jiangsu　University,　Fujian　Agriculture　and　Forestry　University,　International　Association　of　Dietetic　Nutrition　and　Safety　and　John　Wiley　&　Sons　Australia,　Ltd.