The experimental data include the physicochemical and stability characterization of O/W emulsions produced using pea protein isolate (PPI) conjugated with guarana extract (GE) as stabilizing agents. The dataset comprises measurements of particle size distribution, microstructure, vitamin D3 retention during storage under different conditions, and in vitro bioaccessibility. The study evaluates how the combination of heat treatment and PPI–GE conjugation influences emulsion stability and vitamin D3 protection. This work was supported by the São Paulo Research Foundation – FAPESP through the Thematic Project (grant #2019/27354-3) and BIORE AMAZONIA Project (grant #2022/10347-7).