The effects of peanut protein, pea protein and soy protein isolate on the properties of extruded texture of wheat gluten were explored. The results showed that the addition of the proteins had significant effects on the properties of textured wheat gluten. The color parameters decreased in different degree with the increasing of three kinds of protein content. The decreasing amplitudes were gentle with the increasing of peanut protein and pea protein content, while decreased rapidly with the increasing of the soy protein isolate content. The addition of appropriate amount peanut protein(10%～20%) could improve sensory and the textural properties(the hardness and chewiness decreased slightly); Both the addition of appropriate amount pea protein(20%) and soy protein isolate(20%) could improve the textural properties.