Food-grade compound-stabilized high internal phase Pickering emulsions (HIPPEs) have attracted considerable interest in the food industry and the field of functional foods. Nonetheless, challenges persist regarding the integration of active ingredients and the need for swift processing and shaping in food manufacturing. In this study, the effects of different konjac glucomannan (KGM) concentrations (0 %, 0.125 %, 0.25 %, 0.375 %, 0.50 %, 0.625 % w/v) on the gel network structure, rheology properties (shear-thinning behavior, viscoelasticity, and thixotropic recovery), stability properties and 3D/4D printing properties of HIPPEs stabilized with 7S globulin (7S) were investigated. KGM (≤0.375 %) facilitated the formation of gel network structure, thus hindering oil droplet aggregation. Moreover, the HIPPEs stabilized by 7S-KGM could be used as food-grade inks for 3D printing, thanks to their excellent solid-like viscoelasticity, moderate shear thinning behavior, and outstanding thixotropic recovery. The HIPPEs prepared with the 7S-KGM