This study investigated the synergistic effects of egg white protein (EWP) incorporation on the gelation properties of pea protein isolate (PPI). Composite PPI-EWP gels and solutions were prepared at varying mass ratios (PPI:EWP = 1:0, 6:1, 3:1, 1:1, 1:3, 1:6, 0:1). The gel properties, intermolecular interactions, and solution characteristics were systematically analyzed. Results indicated that the addition of EWP significantly enhanced gel strength, which increased progressively with higher EWP content. Water-holding capacity (WHC) first increased and then decreased, reaching a maximum of 72.55% at a PPI:EWP ratio of 1:6. The incorporation of EWP led to increased lightness (L*) and whiteness (W) of the gels, alongside denser microstructures. Intermolecular force analysis revealed a shift from hydrophobic interactions (dominant in PPI gels) to disulfide bonds (dominant in EWP gels) as the EWP proportion increased. The secondary structure showed an increase in β-sheet content, correlating with improved gel strength and WHC. Rheological analysis demonstrated that EWP enhanced the storage modulus (G′) and promoted the formation of a stronger three-dimensional network during thermal gelation. Solubility increased while turbidity decreased with higher EWP ratios. In summary, blending PPI with EWP at optimized ratios effectively modulates gel texture, structure, and functionality, offering a viable strategy for improving the application of plant-based proteins in structured food systems.