This study evaluates the effects of high methoxyl pectin on the emulsion and gel properties of silver carp myofibrillar protein. An optimal concentration of pectin (3 mg/mL) enhances protein adsorption at the oil-water interface, forming a thermally induced oil-in-water emulsion gel with a denser and more robust fibrous network. The resulting gel exhibits a 3.8-fold increase in hardness and a 1.35-fold increase in water-holding capacity compared to the control. However, higher pectin concentrations (4-5 mg/mL) degrade emulsion-gel quality. By adjusting the ratio of myofibrillar protein to pectin, the emulsion's texture can transition from a fluid to a semi-solid state at room temperature, and the gel quality under heat treatment can be controlled. These findings offer a pathway to broaden the design and application of myofibrillar protein emulsions in multifunctional food products.