Soybean protein isolate (SPI) is widely used in commercial food applications due to its wide functionality and nutritional value. Yet, its gelling properties are not adequate to be used as only ingredient and it is always used with other constituents in industrial production. The objective of this work was to determine the effect of oil content and composition on the rheological properties, texture, liquid/oil loss and microstructure of egg-SPI proteins stabilized emulsion gel. Three types of oil, namely, soybean oil, olive oil and menhaden oil were chosen. Results showed that the viscosity of emulsions progressively increased as the oil content increased from 5% to 20% (w/w) and emulsions with soybean oil had the lowest viscosity. Both storage modulus (G’) and loss modulus (G’’) of emulsion gels increased with the increase of the oil content. An increase in the oil content led to higher hardness and chewiness but a decrease in springiness and cohesiveness. Moreover, water loss and oil loss declined when the oil content increased and a strong linear relationship was observed between these two properties and hardness. The analysis of the microstructure revealed that emulsion gels exhibited smaller pore sizes and a denser structure as the oil content increased. However, slight differences among emulsion gels with various composition of oil were observed. All the findings above indicated that protein-coated oil droplets acted as active filler in emulsion gels. Furthermore, the oil content rather than the oil composition had more influence on the gelling properties of egg-SPI emulsion gels.