Meat is major source of protein. The increasing awareness among people has created the rising demand for healthier and sustainable food options. Animal based products have high saturated fats in comparison to plant-based products. The researchers have shown that the consumption of meat elevates cholesterol levels thus increasing the incidences of chronic diseases like myocardial infarction. On the other hand, conventional livestock production is frequently associated with substantial water use, greenhouse gas emissions, and deforestation. This had led to the gaining popularity of plant-based substitutes in meat. In contrast to other plant-based proteins like pea protein, barley protein and others, soy protein is composed of well-balanced essential amino acid profile. Soy possesses unsaturated fatty acids, B vitamins, fiber, iron, calcium, zinc and has the highest concentration of isoflavones making it a good candidate for a functional food. In addition to isoflavones and soy protein it also has pectic polysaccharides, a form of vegetable fiber that is readily fermented by gut microbiota. Soy plays a pivotal role in addressing the pressing concerns associated with the environmental footprint of traditional meat production. Current research and development on meat substitutes focuses on creating sustainable products that mimic conventional meat in terms of nutrition as well as all its sensory aspects, such as texture, appearance, taste, and smell. The present chapter explores the nutritional, culinary, and market aspects of incorporating soy into meat products. Soy proteins are less expensive in comparison to animal meat. This makes them economical alternatives for protein sources for nutritional food products. The chapter elucidates soy’s nutritional benefits, techniques involved in transforming traditional meats into sustainable alternatives, allergen concerns, environmental sustainability, market expansion, technological advances highlighting innovations in soy-based meat product production, including emulsification Techniques in Soy-based meats and soy-based Meat binders and extenders.