Alginate-plant-protein-inks for 3D printing are fundamental for sustainable plant-based and cultivated meat production. Previous work has shown that the use of static mixers or an automated mixing unit to induce gelation of alginate before 3D printing, can increase the reproducibility. Both methods have not yet been combined, tested, and rheologically evaluated on alginate-pea-protein-inks. Further, the printability of different alginate-pea-protein-ink-formulations has not been analyzed in combination with rheological characterization. This study investigated the effect of static mixers on the gelation of alginate-pea-protein-inks. Both screw and wafer geometries exhibited low variability (RSD <8%), and rapid gelation (<345 s) compared to the other mixing units which showed higher deviations (16-27%) and longer gelation times (373-423 s). Wafer was selected for subsequent printing experiments due to its consistent gelation behavior and higher final gel strength (G’ = 739 ± 32 Pa).Mixing time significantly influenced gelation kinetics. For the high-alginate formulation, increasing the pea protein content delayed gelation (time to maximum dG’/dt: 426 s vs. 289 s) and required extended mixing times. During printing, the high-alginate, low-protein ink showed the highest fidelity (80.2%), whereas all other formulations achieved accuracies below 30%. Rheological analysis showed that a yield stress of approximately 70 Pa is required to prevent spreading, while a minimum storage modulus of 90 Pa and loss factor of 0.27 are necessary to prevent structural collapse. Cell viability after mixing remained above 90%, demonstrating that the gelation process did not adversely affect cell survival.