Abstract:In recent years, plant-based meat analogs (PBMAs), a core type of alternative meat, have emerged as a key research topic in the global food industry owing to their precise emulation of the sensory characteristics of animal meat using plant-based ingredients. Such products are fundamentally based on protein-lipid composite matrices extracted from legumes, cereals (e.g., wheat), and oilseeds (e.g., sunflower seeds). PBMAs simulate the texture, flavor, and appearance of conventional meat through the use of restructuring techniques, providing vegan options for sustainable diets. The rapid advancement in precision extraction techniques, molecular modification methods, and synthetic biology tools has established a foundation for improving production scalability and efficiency as well as the sensory similarity of PBMAs. The optimization of their industrial production systems has emerged as a core research direction in this field. This review systematically summarizes the functional properties of raw materials, mainstream production technologies (including high-moisture extrusion texturization, spun protein fiber formation, and 3D printing based structural engineering), and safety evaluation frameworks for PBMAs. Additionally, it provides a comprehensive analysis of the processes, advantages, and implementation bottlenecks associated with various technologies, while also reviewing the technological pathways employed in typical commercialization case studies. The present review is expected to provide a theoretical reference and technical guidance for the design of industrial processes and optimization of production practices for PBMAs.