Abstract:In order to meet the sustainability of future food supply and consumers’ demand for nutrition and health,plantbased meat products have received continuous attention from the market in recent years. Although plant-based meat products with fibrous textures have been prepared,having the same nutrition and sensory attributes as animal meat tissues is the ultimate goal of structure design of plant-based meat products. We describes the structure and function of animal meat components,summarizes the raw material composition and processing technology of plant-based meat products,and compares the differences between plant-based meat products and animal meat. Finally,the direction that needs to be explored in the construction of plantbased meat products is proposed from the perspective of structure design including optimizing plant-based fibrosis technology,developing new protein resources,constructing adipose tissue and connective tissue equivalents,and regulating characteristics and flavors. It is expected to provide a reference for the development of novel plant-based meat products.