Freeze-thaw (F-T) is the key factor affecting the quality changes of frozen soybean products. Therefore, this study investigated the effects of F-T on the structure and quality of soybean protein gels with different 11S/7S ratios. It was revealed that recrystallisation of ice crystals during the F-T treatment induced protein structural reorganization. This resulted in a reduction of the gels' water-holding capacity (WHC). F-T decreased the amount of soluble protein by encouraging protein buildup through disulfide bonds and hydrophobic contacts. 5 F-T results were the most significant. When the 11S/7S ratio exceeded 1:1.5, the F-T exerted a more disruptive effect on the protein gel, leading to an increase in β-sheet and random coil content. When 11S/7S was less than 1:1.5, F-T had less impact, and the decrease in WHC was reduced. This study provides theoretical support for regulating soybean protein components to improve the F-T stability of soybean protein gels.