The rising demand for sustainable and ethical seafood alternatives has driven significant advancements in the development of seafood analogs. These plant-based and alternative seafood products aim to replicate the sensory, nutritional, and structural attributes of traditional seafood while addressing environmental concerns such as overfishing, habitat destruction, and climate change. Thus, various protein sources, including soy, pea, wheat, legumes, and novel ingredients such as seaweed and microalgae, have been explored as seafood analogs. In addition, non-protein functional ingredients, including hydrocolloids, starches, fats, fibers, flavor enhancers, and colorants, are also combined with proteins to achieve the desired texture, mouthfeel, appearance and stability. Numerous technologies have been reported successful for the production of seafood analogs, such as extrusion (high-moisture extrusion and low moisture extrusion), food printing (3D and 4D), wet spinning, and electrospinning. These techniques not just produce a product mimicking conventional seafood structure but also help in maintaining integrity and functional performance. The consumer’s acceptance toward the processing techniques and ingredients, without compromising the nutritional value of the final product, remains a critical factor driving furure innovations . Synergism of plant-based protein sources, additives, and advanced production technologies for the production of seafood analogs provides a substitute for the vegetarian and vegan population, serving as an allergen-free and eco-sound option. This chapter intends to act as a bridge between consumer expectations and food innovations, focusing to the variable protein sources, eligible additives, scientific techniques along with trade aspects of seafood analog production.