<p>Plant proteins are gaining significant popularity as an alternative source of protein due to their health benefits, favorable organic properties, religious considerations, and the absence of ethical and environmental concerns. Additionally, the high prevalence of allergies or intolerances to animal-derived proteins, such as eggs and milk, further contributes to their appeal. Chia seeds offer promising nutritional and functional properties, primarily due to their high-quality protein and well-balanced amino acid profile. The presence of nonpolar amino acids and sulfur-containing amino acids enhances the physicochemical and functional characteristics of chia seed protein. This review explores the impact of various extraction conditions on chia seed protein and their subsequent effects on its structural, physicochemical, and functional properties. The improvement of chia seed protein via enzymatic hydrolysis and its application in the food industry are also discussed. While several reviews address the health benefits of chia seeds, there is a notable lack of comprehensive reviews focusing on the influence of extraction methods on the physicochemical and technological properties of chia seed protein. The aim of this review is to address this gap in the literature.</p>