Purpose of Review <p>Plant protein utilization has gained attention in research and industry, driven by population growth, increasing protein demand, and sustainability concerns. However, native plant proteins typically exhibit limited techno-functional properties, creating challenges in food applications. To address these limitations, emerging technologies such as HPH have been investigated for their ability to modify protein structure and modulate techno-functional properties. This review compiles recent insights into the impacts of HPH on plant proteins, revealing untapped potential to enhance techno-functional attributes and facilitate bioactive peptides production through enzymatic hydrolysis.</p> Recent Findings <p>Recent studies emphasize the potential of underexploited plant protein sources and the distinct responses of protein isolates versus concentrates under HPH. Specific process parameters (e.g., pressure level, number of cycles) and concurrent pH shifting have emerged as strategies for tailoring techno-functional properties. HPH has been shown to transform insoluble proteins into soluble aggregates or nanoaggregates, significantly improving solubility and emulsifying properties.</p> Summary <p>This review examines the impact of HPH on plant protein techno-functional properties, highlighting its potential for developing multifunctional ingredients. It also explores the combination of HPH with enzymatic hydrolysis for bioactive peptide production. Addressing research gaps, industrial challenges, and emerging opportunities, this review provides insights to guide future studies and support stakeholders in advancing sustainable and health-driven plant protein solutions.</p>