Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product’s total fat. Bologna raw batters containing either pork backfat (PBF) or OGs were more stable (P  < .05) than those containing liquid soybean oil, but no differences in yield were observed. TBARS values remained consistently low throughout the 98-d storage period. Color a*, b*, chroma and sensory color intensity were higher, and L* and hue angle lower, when pork backfat was the lipid source. There were no significant effects of lipid source or storage time on texture profile analysis parameters and incisor peak force. There were no sensory differences (P  < .05) in aroma, flavor, texture, and moistness, but color was more intense (P < .05) in PBF-containing product. Bologna made with PBF had the largest lipid globules and that made with liquid soybean oil the smallest. Overall, type of soybean oil did not affect product quality, except HOSO OGs resulted in product with a more favorable fatty acid profile.