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The study analyzed the impact of adding Moringa oleifera dietary fiber (MDF) on the gel strength, color, water-holding capacity, protein secondary structure, microstructure, rheology, and texture properties of silver carp surimi. The results showed that incorporating 0.1%, 0.3% and 0.6% MDF into silver carp surimi resulted in enhanced gel strength, water-holding capacity and texture compared with pure silver carp surimi. The addition of 0.9% MDF significantly reduced the whiteness of silver carp surimi. For all surimi gels, the storage modulus (G’) was higher than the loss modulus (G”), confirming the gel structure of the surimi. Fourier transform infrared (FTIR) spectroscopy showed that the addition of MDFs had little effect on the protein secondary structure of the surimi. Compared with the pure surimi group, the ionic bonding and hydrophobic interaction in the surimi gel with 0.6% MDF addition significantly increased (P < 0.05), indicating enhanced intermolecular interaction in the gel. Therefore, the addition of 0.6% MDF in silver carp surimi resulted in more uniform network structure and an increase in the dietary fiber content. This study provides an effective approach to improve the processing performance and nutritional quality of silver carp surimi, and provides a reference for the development and utilization of M. oleifera dietary fiber.