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High internal phase Pickering emulsions stabilized by foodgrade particles have received much attention in recent years. However, the stabilizing mechanism in the continuous phase of high internal phase Pickering emulsions stabilized by proteins is not well understood. Soy protein isolate (SPI) gel particles were constructed and used to stable high internal phase Pickering emulsion. The SPI gel particles and high internal phase Pickering emulsion were studied with particle size, ζpotential, cryoscanning electron microscopy, optical microscope observation, analysis of formation characterization and rheological properties of the emulsions. The results showed that the SPI particle size and ζpotential of gel particles were varied along with the change of pH value. When the pH value of SPI gel particles was 4.0~5.0, it was near protein isoelectric point, the absolute value of ζpotential was the minimum, and particles were gathered at this time. It cannot be successful preparation of stable high internal phase emulsion. At pH value 9.0, the SPI particles were tightly bound together in a gel network structure. Under alkaline conditions, high internal phase Pickering emulsion can be stabled with the soy protein concentration of 1.00% and the internal phase volume fraction in 78%~82%. By increasing the volume fraction of the internal phase, the Pickering emulsion system stabilized by SPI gel particles was more evenly distributed and less prone to aggregation, forming a finer and denser porous structure to make it more stable. And it had stronger properties of elastic gel emulsion. 