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 health. Psyllium husk powder (PHP) and unrinsed mackerel surimi were replaced starch and protein in traditional doughs, and were blended to prepare a novel imitative dough. The rheological properties were systematically evaluated. The static rheological test showed that the thixotropy of all samples increased with the addition level of PHP, while the fluidity, rigidity, and resilience of all samples gradually weakened. Interaction analysis confirmed that weak bonds, such as hydrogen bonds, existed between surimi protein and PHP polysaccharide molecules. The addition of mass fraction 6% PHP resulted in the weakest interaction. During the heating process, all dough samples formed good gel, and the presence of protein significantly increased the dissolution temperature of PHP. Further gel characteristic analysis revealed that the addition of mass fraction 6% PHP resulted in the best gel strength, reaching 4305.74g·mm, and the tensile property was also the best. Microstructure analysis showed that at 6% PHP addition,the sample had a uniform structure and fine pores, indicating the formation of a protein-polysaccharide interpenetrating gel network. PHP and unrinsed mackerel surimi could be used to prepare high quality dough, with the best quality achieved at addition of PHP mass fraction 6% and the gel staple food prepared based on PHP-unrinsed surimi dough also had the best quality.