In this chapter, we explore meat alternatives; these are plant and other alternative non-animal products used as substitute of animal meat. These meat alternatives are sources from various protein sources and are developed into meat analogues using other ingredients and additives to make the developed meat more palatable, acceptable and nutritious. We have covered the protein sources involved, the other ingredients that make up the meat alternative and the process utilised for texturisation of the protein. Technologies like extrusion, spinning process, freeze structuring and culturing of meat have all been discussed in detail to convey the necessities and considerations for the manufacturing of the meat alternatives. The legal aspects, the ethical need and the regulations needed to be governed and paid attention during processing and commercialisation of the meat alternatives have also been explained in detail. This chapter encompasses the basic necessities and considerations to explore the possibilities for planning and manufacturing processes of meat analogues in a much simple and easy-to-understand manner.