Researching and developing dough with high dietary fiber, high protein, and low glycemic index, along with corresponding staple foods, is of significant importance in meeting dietary requirements and maintaining good health. This study utilized psyllium husk powder and unrinsed surimi to replace starch and protein in traditional doughs, resulting in a novel imitation dough. The static rheological test showed that the thixotropy of all samples increased with the additional level of psyllium husk powder, and the fluidity, stiffness, and resilience of all samples gradually weakened. Interaction analysis confirmed weak bonds, such as hydrogen bonds, between surimi and polysaccharide molecules in psyllium husk powder. The addition of 6% (w/w) psyllium husk powder resulted in the weakest interaction between protein and polysaccharide. During the heating process of the dough, all samples formed a good gel, and the presence of protein significantly increased the dissolution temperature of psyllium husk powder. Further gel analysis revealed that the addition of 6% (w/w) psyllium husk powder resulted in the best gel strength, reaching 4305.74 g/mm, and the tensile property was also the best. Microstructure analysis showed that the sample had a regular structure and fine pores, indicating the formation of a protein/polysaccharide interpenetrating gel network. Overall, psyllium husk powder and unrinsed mackerel surimi can be used to prepare high-quality dough, with the best quality achieved at a psyllium husk powder addition of 6% (w/w), making it highly applicable.