The aim of this work was to investigate the impact of mesoporous silica particles (MSP) on the physicochemical properties of filled protein gels. We have studied the effect of the addition of different mesoporous silica particles, either bare or functionalised with amines or carboxylates, on the physical properties of gelatine gels (5% w/v). Texture properties of the filled gels were investigated by uniaxial compression, while optical properties were investigated by turbidity. The MSP were characterised with the objective of correlate particle features with its impact on the corresponding filled gel properties. The addition of MSP (both with and without functionalization) increased the stiffness of the gelatine gels. Furthermore, functionalised MSP showed a remarkable increase in the strength of the gels and a slight reduction of the brittleness of the gels, in contrast with non-functionalised MSP which showed no effect on these two properties. Turbidity of the gels was also affected by the addition of all tested MSP, showing that the particles that formed smaller aggregates resulted in a higher contribution to turbidity. MSP are promising candidates for the development of functional food containing smart delivery systems, being also able of modulating the functionality of protein gels.