Objective This study aims to investigate the effects of three extraction methods-alkaline extraction, enzymatic extraction, and acid extraction-on the properties of corn fiber gum (CFG)-pea protein composite gels.Methods CFG was extracted from corn bran using the three methods. The gel strength, water-holding capacity, rheological properties, and microstructure of the CFG-pea protein composite gels are evaluated.Results The CFG extracted by enzymatic extraction increases the gel strength of pea protein gels from (27.20±2.45) g to (65.80±2.67) g, and the water-holding capacity from (40.60±3.40)% to (75.80±5.10)%. Additionally, it forms a more compact and ordered network structure with pea protein, demonstrating superior viscoelasticity. In contrast, the CFG extracted by alkaline and acid extraction contributes less to the composite gel properties compared with that extracted by enzymatic extraction.Conclusion The CFG-pea protein composite gel prepared with enzymatically extracted CFG exhibits the best overall performance.