Around 15–20% of calories people consume worldwide come from protein. Protein is, therefore, an essential nutrient. We need to produce and distribute enough protein in an economical and environmentally friendlyenvironmentally friendly way if we are to feed about nine billion people by the year 2050. Proteins derived from plants offer a promising way to meet our dietary needs. Notably, the food industry is undergoing a revolution, with both large and small businesses shifting to produce a new generation of plant-based food products that mimic animal protein sources like milk, eggs, fish, and meat to meet consumer demand. These days, hundreds of different plant protein-based food (PPBF) products are available on the market. However, these products can have a very different nutritional profile and contain many additivesadditives compared to conventional animal proteins. This chapter introduces and discusses plant proteins as a potential substitute for proteins that come from animal sources. It looks into the structural changes made to plant proteins during extraction and modification to create novel plant protein-based foods in the future. It also introduces novel methods for rearranging plant proteins for specific food industry needs. It goes into great detail about the nutritional and bioactive components of plant proteins.