Protein-packaging films have the potential to substitute for conventional synthetic polymers as demand rises for sustainable and biodegradable packaging materials. The chapter reviews the potential of protein-based films, in the form of soy and whey proteins, as well as other candidate proteins, in food packaging. Proteins being structurally and functionally distinct entities provide superior film-forming attributes, mechanical strength, and barrier characteristics against gases, water, and lipids. Whey protein films are noted for their transparency, elasticity, and high barrier properties against fats and odors while soy protein films are noted for their richness, ease of biodegradation, and fair oxygen barrier properties. These films are obtained from different sources, which vary from plant proteins like soy, zein, and pea to animal proteins like whey and gelatin, each of which has unique functional properties. For the production of films with the best properties, processing methods like extrusion and solution casting are employed. These films have promising properties like mechanical strength, barrier performance against oxygen and water, and functional properties like antioxidant and antimicrobial. Protein-based films applications keep the food quality intact, increase the shelf life, and impart antimicrobial and antioxidant functionality. This chapter highlights the promise of protein films to alleviate the growing demand for green packaging within the food industry.