This study investigated the effects of oil addition on the physical and chemical properties of high-moisture texturized proteins (HMTPs), focusing on soy protein isolate (SPI) and pea protein isolate (PPI). Rheological analysis revealed contrasting behaviors: SPI exhibited decreased rheological parameters at low oil concentrations (1, 3 %), followed by a significant increase at higher concentrations (5, 10 %), whereas PPI showed a consistent decline across all oil concentrations. The superior emulsifying and gelling abilities of SPI resulted in stronger protein-protein interactions and greater hardness at higher oil concentrations. In contrast, PPI exhibited minimal protein-oil interactions, reducing hardness and weakening textural properties. Further analysis showed that SPI-based and PPI-based HMTP exhibited structural changes upon oil addition, with contrasting directional shifts due to differing degrees of protein-oil interactions. These results emphasize the critical role of protein selection in optimizing oil-containing HMTP formulations, with SPI demonstrating clear advantages in achieving desirable texture due to its superior functional properties. This study provides valuable insights for developing sustainable plant-based meat analogs, particularly those requiring oil incorporation to replicate the textural and structural characteristics of traditional meat products.