The creation of plant-based meat substitutes depends on the strategic use of colouring, flavouring and binding agents so that they provide the same sensory experience associated with real meat. The field of synthetic biology provides new ways to produce these components by using microbial fermentation and metabolic engineering. Natural pigments such as anthocyanins, astaxanthin, β-carotene and carminic acid have been successfully synthesized in Saccharomyces cerevisiae, Escherichia coli and Yarrowia lipolytica using combinatorial pathway engineering, enhancing their stability and scalability. These bioengineered colourants account for the red and pinkish colour imitating the raw and cooked state of meat analogs. Equally important are flavouring, especially umami and metallic taste which meat closely shares with heme obtained from engineered E. coli. Moreover, the rich and complex aroma of formulated plant bases can now be enhanced by the production of volatile compounds such as limonene and vanillin made possible through microbial synthesis. Binding agents affect the texture as well as the structure, with methylcellulose and microbial transglutaminase being common for astonishing water retention, elasticity and firmness. The fibrous and juicy nature of plant-based meat is also greatly improved through the use of new protein-based binders made easier through advancements in synthetic biology. In this chapter, the value of synthetic biology in the development of plant-based meat is underscored through its ability to provide ingredients that are scalable, sustainable and functional, further improving the appearance, flavour and mouthfeel of meat analogs for realistic and marketable substitutes.