In order to develop 3D food printing material based on pea protein， the effects and mechanism of potato starch on pea protein 3D printing feasibility were discussed. The structure and properties of pea protein 3D printing material were analyzed by SEM， XRD， FT-IR， DSC and other methods. The results showed that the addition of potato starch significantly affected the structure， properties and feasibility of 3D printing of pea protein 3D， printed material， and changed the surface smoothness of 3D printed matter. Printable 3D printed material formula， pea protein content range of 50%-75%. Among them， the best 3D printing material formula， pea protein content is 50%， print 3D printing molding effect is good， realistic shape， high surface smoothness. This study provides a theoretical basis and direction for the development of 3D food printing materials， and provides technical reference and technical support for the actual production of pea protein 3D printing materials.