The use of protein-polysaccharide complexes as fat substitutes to reduce fat and maintain fat functionality has received much attention in the food industry. In the present study, complex gels were developed using curdlan (CR) and potato protein (PP) for the potential of development as a solid fat analog. The effect of PP concentrations (1–6%) and pH (1 M NaOH, 1 M HCl, and 4 M HCl solutions) on the texture, water-holding capacity, freeze-thaw stability, and microstructure of the resultant curdlan-potato protein (CP) gel were systematically investigated. The results showed that the texture properties of the gel with 3% PP were the most similar to those of pork backfat. The addition of PP contents had a pronounced enhancement in the water-holding capacity, and freeze-thaw stability tended to increase and subsequently decrease after 4% PP (p < 0.05). The low-field NMR analysis confirmed that PP incorporation improved water mobility and promoted tighter water binding. A decrease in pH resulted in increased gel strength but reduced water-holding capacity (WHC) and freeze-thaw stability. The elastic modulus of CP gels increased initially before declining, reaching a maximum at a protein concentration of 3% and a minimum at 5%. The microstructure demonstrated a gradual aggregation and phase separation process of PP and CR, resulting in a strengthened skeleton network. Microstructural observations revealed a progressive aggregation and phase separation between PP and CR, contributing to a reinforced skeletal network. Notably, acidic conditions facilitated the formation of a coarse curdlan skeleton, which intertwined with PP to create a dense network, whereas alkaline conditions produced a composite gel with an indistinct microstructure. These findings provide a reference for the development of a novel non-animal fat analog in the food industry