In order to study the effects of the addition of soybean protein isolate hydrolysates (SPIH) obtained at different high pressures (0.1,100, 200,300MPa) on the gel properties and oxidative stability of mutton batters during storage, the textural properties, rheological properties, and microstructure of mutton batters were measured, compared with the control group of mutton batters with out hydrolysates addition. In addition, the effects of SPIH on color, acid value, thiobarbituric acid reactive substance (TBARS) value, carbonyl and sulfhydryl content of mutton batters were detected during refrigerated storage (4℃) for 8d. The results showed that compared with the control group, addition of SPIH obtained at different pressures significantly improved the hardness, elasticity and resilience of mutton batters (P<0.05). During heating process, the elasticity modulus G′ of mutton batters with SPIH obtained at different pressure decreased first and then increased, and during the whole heating process, G′ of mutton batters with the SPIH obtained at 200MPa was always the highest. Dynamic frequency scanning showed that G′ of mutton batters with the SPIH obtained at 200MPa was also the highest at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of mutton batters with SPIH obtained at different pressure were more compact and uniform. With prolonged storage time, 2% SPIH obtained at different pressure could effectively inhibit the increase of b^* value (yellowness), acid value, TBARS value, and carbonyl content, and inhibited the decrease of L^* value (brightness), a^* value (redness), and total sulfhydryl content. The SPIH obtained at 200MPa had the best effect on inhibiting the oxidation of fat and protein (P<0.05). Therefore, the SPIH obtained at 200MPa could improve gel properties and oxidation stability of mutton batters during storage.