Over the past ten years, plant-based proteins have become a game-changer in the pursuit of environmentally friendly and sustainable packaging. They are a great substitute for traditional plastics, which have long been a source of ongoing pollution on Earth, due to their biodegradability and health advantages. Proteins offer special benefits including making translucent films that give superior oxygen barriers and desired mechanical strength. Natural biopolymers, such as polysaccharides, lipids, and proteins, are the building blocks for creating biodegradable packaging. Plant-derived proteins from soy, wheat, peas, barley, quinoa, and mung beans are promising among biopolymers because of their exceptional film-forming skills, cohesive and adhesive qualities, and quick biodegradability. In addition to improving food quality, these protein-based films serve as transporters for bioactive substances, particularly when paired with nanoparticles. These properties are frequently enhanced with additives to maximize their mechanical, thermal, chemical, antibacterial, and aesthetic qualities. These materials are further refined by processing parameters like pH, temperature, and plasticizer type. Their physicochemical characteristics, biodegradation processes, regulatory environment, consumer attitudes, and the obstacles to their broad use in food packaging are all covered in this extensive chapter. Now is the moment to combine innovation and tradition for a more environmentally friendly future.