The study examined the interdependencies between the interaction mechanisms and structural properties of soybean-wheat co-precipitated proteins high moisture extrudates (HME-SWCP) with different protein ratios during in vitro digestion and their digestion patterns. It was found that co-precipitation pretreatment resulted in higher digestibility, increased Zeta-potential, and reduced particle size after digestion. Digestibility of the extrudates increased and then decreased with higher wheat protein proportions. Notably, the ratio of soybean to wheat was 7:3, the HME-SWCP achieved the highest protein digestibility at 98.98 %. Rheological analysis showed viscosity initially increased and then decreased with more wheat protein. Amino acid analysis and SDS-PAGE revealed HME-SWCP digestion products had 1.15 to 1.57 times more amino acids than HME-SPI and a lower abundance band. FTIR analysis showed a shift from folded to α-helix structure post-digestion, with decreased random coil content. Increased fluorescence intensity and changes in disulfide bonds suggested HME-SWCP is more susceptible to enzymatic degradation, facilitating absorption. This study provides valuable insights for improving the nutritional profile of plant-based meat products.