This work focused on the effect of glycosylation on the gelation ability of β-conglycinin induced by microbial transglutaminase (MTGase). Rheological results indicated that the gels of β-conglycinin-dextran conjugate products exhibited higher G′ value (172.2 ± 8.6 Pa) compared with those of dry-heated β-conglycinin (75.2 ± 5.1 Pa), β-conglycinin (53.3 ± 4.0 Pa) and β-conglycinin-dextran mixture (38.6 ± 2.6 Pa) after 4 h incubation with MTGase. The gels prepared from β-conglycinin-dextran conjugate products had higher hardness, fracturability, springiness and cohesiveness values determined by textural profile analysis. The turbidity of β-conglycinin-dextran conjugate products solution incubated with MTGase increased faster than those of the other three protein samples. The conjugated dextran in β-conglycinin-dextran conjugate products could inhibit extensive protein–protein interactions which might result in the formation of more ordered and stronger gel network structures during MTGase cross-linking process. A compact and homogeneous gel networks in β-conglycinin-dextran conjugate products gels were also observed by scanning electron microscopy.