Animal-based food sources are mainly the protein food consumed by a large population to fulfil their demand which has a greater impact on the environment. Different protein food products have been developed worldwide, known as meat analogs with similar sensory and nutritional profiling to counter these effects. There are mainly two approaches that have been taken into consideration to develop these products: bottom-up and top-down. Techniques that follow the bottom-up approach are believed to have a higher potential to mimic the exact morphology of the muscle meat, whereas the top-down approach is more scalable in terms of production capacity but can only mimic the macrostructure. The objective of this chapter is to discuss the techniques that follow these two approaches and their current status in terms of ingredients and equipment use, product’s resemblance, scalability, and efficiency in using resources.