The rheological properties of soybean protein-soybean dietary fiber gel (SPI-SF) were determined using a mall deformation oscillation. The rheological data were analyzed with the power law models to study the effect of protein concentration on the gel with a constant mass ratio of protein and fiber. Results showed as follow. The storage modulus (G') and Loss modulus (G") of all SPI-SF samples increased substantially as a gradual increase of the protein concentration; G' < G" of the SPI-SF with 3% protein and G' > G" of the SPI-SF with 4%-8% protein indicated that all SPI- SF formed gels except the SPI-SF with 3% protein. The correlation coefficients of n' and n'', and the power law parameters of A and z were fitted by the power law model, and the trends of n' and n'' indicated that SPI-SF gels of 4%-8% protein were weak. With an increase of parameter A and a decrease of parameter 1/z decreased, the viscosity became weaker and the elasticity became stronger in the SPI- SF gel along with an increase of the protein concentrations.