In this study, the mixture of pea protein isolate (PPI) and oat protein isolate (OPI) (1:1, w/w), curdlan, and soybean oil were used as the main ingredients to prepare flourless plant-based eggs. Meanwhile, the effects of different protein/curdlan ratios (8:2, 6:4, 5:5, 4:6, 2:8) on the properties of the thermal behavior and foamability of samples were investigated. All formulas formed stable, uniform, and flowing plant-based eggs. Compared to commercial plant-based eggs, the thermal behavior of flourless plant eggs with protein/curdlan ratios greater than 8:2 exhibited thermal behavior closer to real eggs and can be adapted to environments such as water bath heating (simulating the formation of steamed egg custard) or frying (simulating omelettes), demonstrating promising culinary potential. As curdlan content increased, the gel structure, primarily governed by hydrophobic interactions and hydrogen bonds, became denser, leading to higher gel strength and water-holding capacity. However, the plant-based eggs remained suboptimal in foaming properties. Proteins established a relatively stable interface, while oil droplets formed a more fluid-like film at the gas-liquid interface throughout the foaming process. As drainage progressed, oil droplets flowed out from the interface, liquid film, and plateau borders, diminishing their capacity to sustain bubble stability. Curdlan can only affect foam properties by increasing viscosity and blocking channels. In conclusion, this study provided a reference for constructing flourless plant-based eggs with good thermal gelling properties and foaming capabilities.