The global seafood market, valued at a significant annual amount, faces numerous challenges, including overfishing, environmental degradation, and sustainability issues. As the demand for seafood increases, alternative solutions such as plant-based seafood analogs are being explored to address these challenges. This chapter focuses on the development of plant-based seafood alternatives, emphasizing their texture, structure, and sensory characteristics, which are crucial for consumer acceptance. Plant proteins have shown promise in creating seafood analogs with textures that closely resemble traditional seafood, utilizing techniques such as enzymatic gelation and emulsion gel technology. Additionally, advances in microstructural and rheological analysis offer valuable insights into optimizing the texture and stability of these products. Consumer preferences are heavily influenced by sensory attributes such as taste, aroma, and texture, with studies highlighting the importance of mimicking the sensory profile of traditional seafood. The integration of marine-derived ingredients, such as seaweed, enhances the authenticity of flavor, while texture modifications improve the fibrous structure necessary for realistic plant-based seafood products. To sum up, the success of these analogs relies on their ability to replicate traditional seafood qualities while meeting the growing demand for sustainable and ethically sourced food. This chapter outlines the methodologies and technologies involved in developing plant-based seafood.