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Aiming to investigate the effects of different inulin (INU) concentrations (1%, 3%, 5% and 7%) on the emulsification of pea protein isolate (PPI) and its emulsion stability, and determine the optimal concentration of INU. PPI/INU emulsion was prepared by high pressure homogenization method using PPI as emulsifier. The emulsion was characterized by particle size, zeta potential, laser confocal microscopy (CLSM), enzyme labeling and endogenous fluorescence spectroscopy. The results showed that low concentrations (1% and 3%) of INU had a beneficial effect on zeta potential and average particle size, with an absolute maximum zeta potential at 1% INU (34.03mV) and a minimum mean particle size (d4,3 was 395.50nm). CLSM showed more uniform droplet distribution in emulsions with low concentrations (1% and 3%). When the concentration of INU was 1%, the emulsification activity index and emulsion stability index of PPI were increased by 7.8% and 22%, respectively, emulsion interface protein adsorption rate was increased by 11%. The fluorescence spectrum showed that with the increase of concentration of INU, the amount of PPI-INU complexes in the continuous phase was increased, which had a negative impact on the stability of the emulsion. It was concluded that low concentrations (1% and 3%) of INU could significantly improve the emulsification of PPI and enhance the stability of PPI emulsion, with 1% of INU being the most significant.