Pea protein isolate is nutritionally rich and widely used in the food industry， but its poor water solubility limits its application scope. To explore the effect of γ-polyglutamic acid (γ-PGA) from microbial sources on the stability of pea protein isolate emulsions， a strain BM202001 with high production of gel-like fermentation products was isolated from traditional homemade soybean sauce using the plate separation method. The strain was identified as Bacillus subtilis through 16S rRNA gene sequencing and sequence homology analysis. The fermentation product was purified and identified as γ-PGA using methods such as ultraviolet spectroscopy， infrared spectroscopy， and amino acid analysis. By measuring the emulsion potential， particle size， and microstructure， it was found that 0.01% γ-PGA and 15 mg/mL pea protein could prepare emulsions with good stability， small and uniform droplets， which could improve the stability of pea protein emulsions. The results provide a reference for broadening the application of γ-PGA and pea protein in food.