Mucilage is a hydrocolloid present in cladodes and fruits of the Opuntia ficus-indica Mill. plant. The wide range use of hydrocolloids in the food industry is due to their ability to change the rheology of food systems. The Opuntia mucilage has a nitrogen (N) content of 0.40–0.92 g/100 g and protein in the range 2.52–5.74 g/100 g. Protein is important in the formation of stable emulsions and foams. Soybean is desired for its high content of nutritious proteins (16.6 g/100 g boiled soybeans) and its protein’s functional properties such as emulsification and foaming. The addition of natural ingredients to stabilize emulsions is receiving considerable attention in the food industry because of consumer demands for health products. This study is aimed to increase the content and quality of the mucilage protein of Opuntia ficus-indica ‘Morado’. The project encompasses a trial using N fertilization from three N sources (Limestone Ammonium Nitrate, Ammonium sulphate and Urea) and four N application levels (0, 60, 120 and 240 kg ha-1). Mucilage from three cladodes per treatment was extracted, after which its proteins (LECO and Bradford protein assay) were quantified and compared to soy proteins. Lastly, the foam and emulsion capacity and stability of soy and mucilage were compared. Protein content of Opuntia mucilage did not differ significantly (p=0.117) with increased N fertilization rates. The yield ranged between 1.49–7.04 g/100 g, N content ranged between 0.24 – 1.13 g/100 g according to the LECO analysis, a protein content range of 26.25 – 47.50 μg mL-1 was determined using the Bradford Protein Assay, which also did not differ significantly (p=0.9171). Mucilage treated with 60 kg N ha-1 ammonium sulphate had the highest foam and emulsion capacity, stability, and it showed similar properties to isolated soy protein. Ammonium sulphate 60 mucilage had one of the lowest protein contents (2.35 g/100 g).