<p>Increased demand for plant-based meat alternatives (PBMAs) comes from consumer awareness of the environment, ethics, and health. Extrusion technology has been one of the principal technologies used for texturizing plant proteins to mimic the texture and sensory attributes of traditional meat. Nevertheless, the development of truly meat-like attributes and nutritious profiles is an overwhelming hurdle. This review gives a detailed overview of the recent developments in extrusion technology in creating plant-based meat analogues. The review addresses how composition, process parameters, and novel methods impact textural and sensory features, and product quality. The review also points to developments in plant protein sources, functional ingredient addition, and issues of scalability, cost, and consumer acceptability. Lastly, it defines future research directions focusing on ingredient innovation, process optimization, and economic viability to promote the commercialization of extruded plant-based meat products.</p> Graphical abstract <p></p>