The present disclosure provides a preparation method of a broad bean protein and starch-based foamed hydrogel, and a use thereof in preparation of a vibration-damping packaging. The preparation method includes the following steps: stirring a broad bean protein solution with a concentration of 40 g/L to 60 g/L until foaming; under stirring, adding a sodium alginate-starch mixed solution in a volume twice a volume of the broad bean protein solution, followed by stirring until homogeneous; and adding calcium carbonate until a final concentration of the calcium carbonate reaches 10 g/L to 12 g/L, and further stirring thoroughly to produce the broad bean protein and starch-based foamed hydrogel, where in the sodium alginate-starch mixed solution, a concentration of sodium alginate is 22.5 g/L to 27.5 g/L, and a concentration of corn starch is 120 g/L to 160 g/L.