The COVID-19 pandemic and the recent spate of animal-borne illnesses have brought attention to the world’s meat supply and food security. The pandemic has accelerated the recognition of plant-based meat analogs (PBMAs) as a new trend in the food supply chain with potential for expansion. The growing demand for sustainable and ethical food sources has led to an increased interest in meat analogs—plant-based or cultured products designed to mimic the taste, texture and appearance of traditional animal meat. This chapter examines the factors influencing consumer acceptability of meat analogs. The acceptance of meat analogs is influenced by various cultural and sensory factors, including taste, texture and appearance. Furthermore, consumers’ perceptions of health benefits, environmental sustainability and ethical concerns related to animal welfare play significant roles in shaping their willingness to adopt these alternatives. Studies suggest that while some consumers are motivated by environmental and ethical considerations, others are driven by health-related concerns or simply curiosity to try novel foods. The chapter also looks at how different demographic groups—such as age, gender, dietary preferences and geographical location—affect attitudes towards meat analogs. Sensory characteristics such as flavour, juiciness and mouthfeel are critical in determining consumer satisfaction, with many preferring meat analogs that closely resemble traditional meat in these attributes. Additionally, the challenges faced by producers in balancing sensory qualities with nutritional value, affordability and scalability are highlighted. Finally, emerging technologies such as high-moisture extrusion (HME), which improves the sensory characteristics to increase acceptability, are discussed. By synthesizing current research, the chapter highlights the key determinants of consumer acceptability of meat analogs and offers recommendations for improving product development and strategies to foster broader acceptance across diverse consumer groups.