The study investigated the effects of wet-type grinder (WG)-treated okara and bacterial cellulose (BC) on the gel properties of egg whites and their intermolecular forces. The findings revealed that BC had higher viscosity than WG-treated okara at the same concentration. As the concentration of WG-treated okara or BC in the egg white gels increased, the breaking stress, strain, and Young's modulus increased, and the elastic parameter n decreased. This increase in concentration also led to a higher amount of protein eluted from the gel into the disulfide (SS)-bond-breaking solution. The breaking stress and strain decreased as the concentration of 2-mercaptoethanol (SS-bond-breaking agent) increased, and the adding effect of WG-treated okara and BC became low. These results suggest that the addition of WG-treated okara or BC can enhance the properties of egg white gel, offering a potential method for improving the texture and quality of food products.