Thermal modification of plant proteins is an important procedure designed to improve the functional and nutritional attributes of plant-based proteins. Thermal processing, utilizing techniques such as conventional heating, extrusion, microwave, and infrared treatments, promotes protein denaturation, unfolding, and aggregation. These structural modifications can enhance solubility, emulsification, foaming, and gelling characteristics, which are crucial for various culinary applications. Moderate thermal treatments (often below 100 °C) can improve protein digestibility by revealing enzymatic cleavage sites and inactivating anti-nutritional agents. Excessive heating may result in protein oxidation and aggregation, thus reducing digestibility and bioavailability. The degree of these alterations is affected by variables like the type of plant protein, period of treatment, pH level, and moisture content. Comprehending the equilibrium between advantageous and detrimental impacts of thermal processing is crucial for enhancing plant protein functioning in food systems. Future research should focus on refining heat treatment parameters to provide nutritional benefits while minimizing negative consequences.