Plant-derived proteins have attained significantly increased attention owing to their health benefits, cost-effectiveness, and minimal environmental impact. This trend aims to substitute traditional animal proteins with plant-based protein sources. Nonetheless, their applications within the food industry are generally restricted due to their poor functional characteristics, bioavailability, and the presence of antinutrients. Functional characteristics involve poor solubility and water-retention capacity, lipid-binding characteristics, poor gelation, and poor foaming and emulsification properties. To address these issues, certain modification methods, including physical, biological, and chemical approaches, are employed for plant protein sources to enhance their bioavailability and technological functional properties and effectively deactivate the antinutritional factors. In this chapter, we highlight irradiation technology as physical modification technique for altering the plant proteins’ structural, functional, and nutritional characteristics. Irradiation is an effective and safer method than chemical modification. In this process, plant-derived proteins are exposed to ionizing radiation, including X-rays, electron beam irradiation, and gamma irradiation, and non–ionizing radiation to induce structural modifications by cross-linking or hydrolysis. These modifications are aimed at improving protein solubility, water-retention capacity, lipid-binding characteristics, gelling ability, emulsifying capacity, foaming capacity, and stability characteristics and also reducing the antinutrients, improving plant protein’s nutritional value, and making them more suitable for food applications.