The gelling capacity of plant protein is an important functional property that determines the food product quality in semi-solid and solid foods such as yogurt, tofu, bread doughs, and some meat products. Protein gelation is a process in which protein molecules can form a three-dimensional network to trap large amounts of water in a solid state. Different plant proteins can be applied to form protein gel, which exhibits various water holding capacity (WHC), appearance, texture, and rheological properties. In general, the least gelation concentration can be used to identify the gel formation condition, whereas the WHC value provides information on the gel’s ability to prevent exudation. The texture and viscoelasticity properties of plant protein gel can be evaluated by a texture analyzer and a rotational rheometer, respectively. This chapter provides comprehensive methodologies for the characterization of gelling properties of plant proteins.