Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues ( <scp>PBMA</scp> s): A Review

Abstract

ABSTRACT Swift global transition toward sustainable food systems led to increasing demand for alternative protein sources capable of replicating the nutrition and sensory attributes of animal meat. Plant‐based meat analogues (PBMAs) are central to this shift, driven by consumer interest in environmental management, health, and ethical considerations. This review examines the comparative functionality and processing behavior of major plant proteins: soy, pea, and wheat, and a diverse range of emerging sources such as faba bean, lentil, chickpea, and mung bean. Particular emphasis is placed on their structural composition, amino acid balance, and key functional properties including gelation, emulsification, and water‐ and oil‐holding capacities that govern texture, juiciness, and mouthfeel.