In recent years, the impact of the food supply chain on carbon emissions has become a topic of great concern. Therefore, under the national “dual carbon” and “healthy China” strategies, the emergence of plant-based foods, represented by plant-based meat products, can simultaneously meet the national demand for low-carbon transformation and the increasing consumer demand for high-protein food intake, while optimizing the dietary structure of residents and improving their nutritional and health levels. This article elaborated on the main processing technologies of plant-based meat products, introduced the research progress of 3 main nutritional components of protein, dietary fiber, and lipids in plant-based meat products, and provided a systematic review of the health functions of consuming plant-based meat products, such as improving cardiovascular diseases, preventing obesity, maintaining intestinal health, and enhancing physical exercise functions. The aim is to promote the green and sustainable development of the food industry through the production of low-carbon emission meat products, build a healthy dietary pattern, improve the health level of the people, and provide a certain theoretical basis for the further research and development of plant-based meat products.

plant-based meat products  /  nutritional components  /  functional effects