This article reports the digestibility, antioxidant activity, and protein structure of treated egg white protein powder (EWP) after pretreatment with electron beam irradiation (EBI) at doses of 5-100 kGy. The results revealed that EWP exhibited excellent in vitro digestibility under the tested EBI dose conditions. After EBI pretreatment, the treated EWP digestibility of the treated sample was slightly higher than that of the untreated sample. When EWP wais treated at 100 kGy EBI, the EWP in vitro digestibility was high, reaching up to (99.30 ± 0.53)%. The EWP digestion solution exhibited high antioxidation capacities of ABTS•⁺ radical scavenging activity (˃80%), Fe²⁺ chelation ability (˃70%), and •OH radical scavenging activity (~40%). Circular dichroism and fluorescence spectrum analyses indicated differences in the surface hydrophobicity and secondary structure of the EWP protein at the tested EBI doses. The protein peptides of the EWP digestion solution observed via sodium dodecyl-sulfate polyacrylamide gel electrophoresis were close to 25 kDa and 10 kDa. We believe that this study provides technical support for future practical applications of EBI in protein food-processing fields.