In order to meet the sustainability of future food supply and consumers’ demand for nutrition and health,plantbased 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 plantbased 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.