Plant-based replacement products are experiencing strong global demand, with growth projections rising. Starch plays a crucial role in plant-based products, such as meat, dairy, and egg analogs, by enhancing yield, viscosity, water-holding capacity, gel formation, emulsification, and protein molecule hydrophobicity, effectively simulating the functionality and sensory qualities of animal-derived foods. However, depending on the starch source, amylose-to-amylopectin ratio, and other parameters, starch behavior during processing and storage can significantly impact the sensory and nutritional properties of the final product. Moreover, issues like phase separation, moisture migration, and oxidation can compromise emulsion, gel, and solid stability, making understanding starch’s role in product stability essential. In line with this, this chapter explores starch’s functional roles and interactions with other macromolecules, addressing transformations during processing, cooking, and storage, that affect stability and shelf life. Additionally, it discusses sensory aspects, technological and regulatory challenges, and future research directions to advance starch applications in plant-based food development.