<p>Research and business interest in creating plant-based meat (PBM) substitutes have increased significantly in recent years. Numerous production techniques have been investigated, each with unique benefits and drawbacks. Mimicking the texture and functionality of conventional meat remains the biggest challenge. However, achieving fibrous anisotropy that resembles animal muscle tissue is crucial for consumer acceptance. Electrospinning is an electrohydrodynamic approach with diverse applications in the food and nutraceutical industry. This review explores its scope for producing NFs for developing PBM analogues. The underlying physics is explained, highlighting the role of different ingredients and process variables. Specifically, the mechanisms for texturization during electrospinning are elaborated. Furthermore, hybrid approaches that integrate other food processing operations with electrospinning for PBM applications are also presented. Overall, the electrospinning approach can effectively design PBM analugues mimicking conventional meat. An optimized process can produce nanofibers (NFs) that are ultrafine and interconnected, matching the microstructure of meat at a fundamental level. NFs with controlled morphology, while also being capable of encapsulating flavors and micronutrients, are key highlights. Certainly, challenges exist, but there are ample avenues for research and development for improvement and commercialization.</p> Graphical Abstract <p></p>