The invention discloses gluten with improved mouth feel and a making method of the gluten. The gluten comprises the following raw materials in parts by weight: 0.5-4 parts of gamma-polyglutamic acid, 90-110 parts of vital wheat gluten and 90-110 parts of water. The making method comprises the following steps of (1) preparing a gamma-polyglutamic acid aqueous solution: uniformly mixing 0.5-4 parts of the gamma-polyglutamic acid with 90-110 parts of the water at room temperature to form a gamma-polyglutamic acid aqueous solution; (2) preparing raw gluten dough: adding 90-110 parts of the vital wheat gluten to the gamma-polyglutamic acid aqueous solution obtained in the step (1), performing sufficient stirring so that the vital wheat gluten sufficiently absorbs water, and performing repeated extrusion and kneading to obtain the raw gluten dough; (3) performing steaming: steaming the raw gluten dough to obtain the cooked gluten; and (4) performing cooling: taking the steamed cooked gluten, placing the taken cooked gluten at room temperature, and performing cooling to room temperature. The gluten which is loosened in structure, ideal in hardness and good in mouth feel can be made by the making method disclosed by the invention.