The growing global demand for protein in food, animal feed, and various industrial applications necessitates the exploration of cost-effective, renewable, and sustainable protein sources. Among these, millets are tiny grains cultivated primarily in semiarid and dryland regions and are emerging as a promising alternative. These nutrient-dense grains are rich in protein, fiber, and fat, making them an attractive option for addressing dietary needs. Millet proteins offer a well-balanced composition of essential amino acids compared to widely consumed staple grains. Various processing methods and parameters influence their functionality in food and nonfood applications. Thermal processing alters millet protein’s structural and functional properties by modifying disulfide linkages and secondary structures. Meanwhile, nonthermal processing methods such as ultrasound, pulsed electric field, high pressure, and cold plasma are gaining attention for their ability to modify protein characteristics. Millet protein finds applications in the production of protein isolates, hydrolysates, and extracts, making it valuable as a food ingredient and a potential material in packaging. Understanding its quality attributes is essential for expanding its utilization. This chapter provides knowledge on the importance of millet proteins, examining the impact of both thermal and nonthermal treatments on their functionality and quality.