The invention belongs to the field of food grease processing, and particularly relates to a structural lipid for replacing lard and a preparation method thereof, and the structural lipid is prepared from the following components in parts by mass: 20-40 parts of palm oil or fractions thereof, 20-40 parts of shea butter or fractions thereof, 35-60 parts of liquid vegetable oil, 0.1-5.0 parts of fat-soluble gelator and 0.1-0.5 part of edible essence. The structure lipid disclosed by the invention not only contains rich fat-soluble bioactive substances, but also has texture and taste similar to those of lard oil; the interaction between lipid proteins is enhanced by adding fat-soluble gelators, so that the lipid has good protein compatibility; and when the lipid is added into extrusion texturization processing of the vegetable protein, the protein texturization structure stability can be improved, and the taste and flavor of the product can be improved.