Objective： The objective of this work was to prepare， optimize and evaluate the soluble dietary fiber-fortified restructuring egg white curd from the salted egg white（main material） and resistant dextrin （nutrition fortifier）. Methods： The response surface methodology（RSM） was conducted to optimize the preparation with the degassing time， cooking time and resistant dextrin content as dependent variables， and the hardness （H）， total sensory score （TSS） and whiteness（W） as response variables. The texture analyzer， sensory evaluation， colorimeter and solid phase microextraction-gas chromatography-mass spectroscopy （SPME-GC-MS） were used for the quality evaluation. Results： The degassing time， cooking time and resistant dextrin content showed significant effects on the texture property， sensory quality and color of restructuring egg white curd. The optimum preparation was determined as a degassing time of 18.92 min， cooking time of 30.00 min and resistant dextrin addition of 5.89% （mass fraction）. The H， TSS and W of preparation-optimized soluble dietary fiber-fortified restructuring egg white curds were 1 853.37 g， 7.9 and 67.80， respectively. Besides， its volatile flavor component didn’t show significant difference compared with that of the restructuring egg white curd without the addition of resistant dextrin. Conclusion： The texture property and sensory quality of restructuring egg white curd were fortified by the soluble dietary fiber （5.89% resistant dextrin） without significant side effects on its appearance， color and volatile flavor characteristics.