These data refer to the master’s thesis entitled Heat-set and cold-set gels structured by lupin protein isolate, defended on March 10, 2025, at the School of Food Engineering, University of Campinas. The study evaluated the mechanical properties and in vitro protein digestibility of heat-set gels prepared at four different protein concentrations, structured with lupin protein isolate. The presented data correspond to frequency sweeps performed on the gel samples using a TA Instruments rheometer.