To provide data references for the improvement of red bean pulp storage, transportation and quality stability, the changes of freeze-thaw stability and rheological properties of red bean pulp were analyzed through repeated freeze-thaw tests in this paper. The results showed that the structure system of the red bean pulp suffered serious damage after one freeze-thaw cycle (–18 ℃ storaged 7 days) , the stability coefficient significantly declined, the syneresis rate, clarify index and grain size showed significant increasing trend, these indicators had no significant changes after repeated freeze-thaw cycles, but the loss angle tangent (tanδ) showed a trend of gradual increase, indicating that the repeated freeze-thaw cycles would lead to fewer polymers and lower degree of polymerization in red bean pulp. The freeze-thaw cycle had a correlation to the elastic modulus (G′) of red bean pulp, but had little influence on the viscosity modulus (G″).