Since emulsified product of sardine with chicken-egg and soybean oil (EPS) was quite soft for processing or cooking, some procedures were examined to improve its hardness. Hardness of EPS increased by heating to some extent, reaching to the peak for 60 min, and then decreased after longer heating. However the maximum hardness was not satisfactory, because it was less than that of “Tofu (soybean curd)“. Hardness of heated EPS increased a little to about similar level to that of “Tofu”, when EPS had been stored in cold for 10 days. Addition of wheat protein isolate in the preparation of EPS was the most suitable procedure to improve its hardness. Hardness increased with increasing amounts of wheat protein isolate. However, mixing ratio of wheat protein isolate was limitted to about 20%, because at higher level, gel was formed and quite difficult to process it. Thus, desired hardness of EPS might be obtained by arranging the amount of wheat protein isolate to be added. Hardness varied by changing the mixing ratio of sardine fillet, chicken-egg and soybean oil in EPS. Compared to 1.0 of the relative hardness of the standard EPS (sardine fillet 2: chicken egg 1: soybean oil 2), the values were estimated in several compositions. When amount of chicken-egg was decreased to 1/4~1/2, about 0.26~0.27 was observed and about 0.45 without the egg. On the other hand, higher level of hardness 1.83 was estimated for EPS without soybean oil, contrary to 0.14~0.15 in the cases of 1/8~1/4 of the standard volume of soybean oil. Relative hardness of 1.48 was observed when a half or 4 fold volume of soybean oil had been mixed. In the absence of chicken-egg in EPS, very higher hardness of about 13. 9 was shown when soybean oil had been also omitted. With addition of a little volume of oil, 1/8~1.4, relative hardness decreased to 1.55~1.76, while higher level had been kept than the standard. The peak of the relative hardness was observed with a half volume of oil and then decreased to 0.45 with 4 fold, contrary to that the same volume with chicken-egg.