The research proposes an innovative technology for producing meat and plant products that are recommended for people with high physical activity. This research pays particular attention to the issue of producing products with high nutritional and biological value. Nowadays, the task associated with producing meat and plant products for this population group is very high. A review of patent information literature made it possible to find promising raw materials and advanced technologies that played an important role in developing new recipes and technologies. This work presents the rationale for choosing raw materials of plant and animal origin and the results of calculating their biological value. The authors presented an innovative technology for meat and plant products, which differs from modern analogues in its high quality indicators. Recipe compositions of meat pates were modelled using advanced programs. It was proposed to enrich the recipe compositions of new types of products with plant emulsions. A distinctive feature of the technology for producing new plant emulsions is the use of plant raw materials with a high content of protein and lipids. The authors proposed nut crops such as hazelnuts and cashews as promising high-protein plant sources for producing emulsions. Camelina and soybean oils were chosen as raw materials rich in vegetable fats. New types of products were tested at the laboratory sites of the Krasnodar Cooperative Institute of the Russian University of Cooperation, accompanied by the assessment of the consumer properties of meat and plant products.