Abstract:Starch granule gel was prepared from pea starch via a green hydrothermal method. Its morphology，structure，and properties were systematically analyzed and compared with those of starch gel. The results showed that the starch granule gel retained the original starch granule morphology，forming a dense porous structure with pore sizes of4-8 μm on the surface，and its specific surface area was 7.65 times that of the original starch. Its water absorption and oil absorption rates were 1.95 and 2.94 times those of the original starch，respectively，and its cold water solubility reached 83.5%，which significantly outperforms existing cold-watersoluble starch products. Hydrothermal treatment disrupted the crystalline structure and short-range ordered structure of starch，rendering it amorphous，but did not alter its chemical structure or the distribution characteristics of amylopectin chain lengths.