Phosphates are additives that are added to several groups of meat products to which water is added during production. These are emulsion-type sausages, whole-muscle brine injected meat products, restructured meat products, canned meat, bacon, and burger-type products (if allowed by national regulations). Phosphates have a multiple impact on the quality of meat products. The basic function is to increase the ability of meat proteins to bind and retain water (water holding capacity—WHC). In this way, the weight loss during heat treatment cooking loss is reduced and the texture, juiciness, and softness of the product are improved. Together with sodium chloride (salt), in the production of meat emulsions, they contribute to better solubilization of myofibrillar proteins that can immobilize added water and emulsify fat. However, acutely high intake of phosphorus negatively affects bone metabolism by slowing down the process of their formation and accelerating the process of calcium mobilization from them. Hyperparathyroidism may also occur. Also, in recent decades, consumer demands for food that retains natural properties to the greatest extent possible, i.e. minimally processed and without synthetic additives, have been on the rise. Because of this, in recent years, part of the research on meat products is based on the possible replacement of phosphates. Summarizing the results of various studies, two strategies for replacing phosphates with non-additive ingredients can be identified: (i) Replacement with additives that have the ability to immobilize water and emulsify fat, such as dietary plant fibers and heteropolysaccharides; (ii) Replacement with additives that increase the pH value and ionic strength, such as natural calcium in powder form originating from shells, eggshells, algae. This chapter presents the results of research that dealt with the mentioned strategies for replacing phosphates, and the impact of replacement on physical-chemical, technological, and sensory properties of the obtained products. The presented results of scientific research are encouraging, as they indicate the potential that certain natural ingredients, which are not declared as additives, can replace certain functional properties of phosphates. Dietary plant fibers have the ability to form gels, immobilize water and emulsify fat, but their functionality depends on origin (protein content, ratio of soluble and insoluble fibers) and quantity. Calcium powder originating from natural sources (eggshells, shell shells) increases the WHC of the meat system and has an antimicrobial impact. However, similar to the application of plant fibers, depending on origin and quantity, it can lead to serious texture changes. The mentioned strategies have certain limitations. However, on the other hand, the possibility of their combination as new, promising strategies opens up.