The effects of cyclic freezing and thawing upon the quality of frozen fish mince were studied. The effectiveness of combined use of Soy Protein Isolates SPI) (2%) and Wheat Fiber (WF) (2%) were investigated with respect to cryoprotective properties and textural changes in fish frozen mince. The changes in texture and water holding capacity of fish mince after two freeze-thaw cycles were assessed using Texture Analyzer (TA.XT Plus) and sensory analysis. Cooking loss upon freeze-thaw cycles was also determined. No cryoprotectant and texture modification effect of the wheat fiber was observed. The addition of soy protein isolate and/or wheat fiber significantly reduced cooking loss after two freeze-thaw cycles (p < 0.05). Combined use of soy protein isolate (2%) and wheat fiber (2%) showed added benefit in reducing expressible moisture compared to using SPI alone (2%) even the differences were not significant (p > 0.05) and provided synergistic effect in texture modification (p < 0.05) and also reduced freeze-contraction of myofibrils after two freeze-thaw cycles according to the results of scanning electron micrographs. This cryoprotectant combination can be applied to fish mince for the improvement of their texture and frozen storability.