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Glucose was used as an agent to modify soybean 7s globulin, in order to prepare for three glycation products of soybean 7s globulin. Rotary rheometer, texture analyzer and scanning electron microscope were used to analyze rheology, texture and microstructure of soybean 7s globulin and its glycosylation product gel, in order to study the effect of glycosylation reaction on 7s globulin gel. Research results showed that glycosylation reaction could improve the thermal stability of soybean 7s globulin and move up the soybean 7s globulin gel point. The viscoelasticity of the soybean 7s globulin gel was increased. The sugar chains could promote the formation of the soybean 7s globulin gel network.