Pure surimi of silver carp (Hypophthalmichthys molitrix) cannot meet the texture requirements in novel 3D printing of food. In this work, the effect mechanism of adding soluble pectin fiber on the quality of surimi was studied at molecular scale, and the interaction has been discussed by a novel prediction model. In comparison with pure surimi, pH and water-holding capacity decreased with increasing pectin, and texture properties improved. The storage modulus firstly rose and then decreased, reaching a maximum value of 15012 Pa at 0.5% pectin addition. The thermal transition temperature of myosin was moved from 52.13 to 49.80 °C. Pectin extended the T₂₂ relaxation time, suggesting a decrease in immobilized water. A new Time-series prediction model and interaction analysis further explored the intrinsic correlation of various parameters of surimi with different pectin additions. This work contributes to add our understanding of pectin application in surimi products in future special dietary food.