In order to investigate the influence of sodiuncarboxy methyl cellulose on the gel properties of soybean protein, CMC of 0%, 0.1%, 0.2%, 0.3%, and 0.4% were added, respectively, to soybean protein with a mass fraction of 5%, and the change of the rheological properties, gelation and microstructure were also studied. The results showed that the dynamic viscoelasticity of the gel system changed, and the storage modulus of the gel system increased with the addition of CMC. However, the loss tangent decreased gradually with the addition of CMC. When the amount of CMC exceeded 0.3%, the storage modulus of the system decreased slightly and the loss tangent rose. With the addition of CMC, the hardness, elasticity, cohesion, water retention and chewiness of the gel increased, and these properties reached maximum when the addition of CMC was 0.3%. The microstructure showed that the addition of CMC contributed to the formation of the gel. In addition, when the amount of CMC was 0.3%, the gel has more pores with more dense structure, nevertheless, too much CMC could influence the stability of the gel network.