To develop high-quality plant protein-animal protein composite products, chickpea protein isolate (CPI) was modified via glycation through heat treatment. The effects of adding modified CPI at different mass fractions (1%, 5%, and 10%) on the gel properties of myofibrillar protein (MP) were then investigated. The results indicated that the addition of CPI significantly reduced the whiteness value and cooking loss rate of MP, significantly increased the binding amount of bromophenol blue, and increased the amount of weakly bound water (T22) while reducing the amount of free water (T23) in the water distribution. The effects were more pronounced after CPI underwent glycosylation. Compared to MP gel without CPI, the addition of 10% glycosylated CPI decreased the cooking loss rate of the MP gel by 43.98%, increased the binding amount of bromophenol blue by 49.98%, and increased the prominence of the red feature in the pseudo-color image, while confocal laser scanning microscopy revealed a denser gel microstructure. Furthermore, the addition of CPI significantly reduced the gel textural properties of MP (P<0.05). However, glycosylated CPI had a less negative effect on the gel texture of MP than unglycosylated CPI. Dynamic rheology showed that the gel elasticity of all samples increased significantly, indicating enhanced gelation of the MP-CPI composite system. In conclusion, glycosylated CPI was more conducive to improving the performance of MP gel, thus providing a theoretical basis for the further development of new plant protein-animal protein composite systems.