The demand for plant proteins is increasing due to growing awareness about healthy nutrition, environmental issues, animal welfareanimal welfare, and sustainabilitysustainability concerns about food supply. This has necessitated the expansion and innovation of plant protein-based food products in the food industry. Plant proteins are processed through milling, extraction, and drying to produce powder forms, which can be consumed as protein concentrates and isolates or included in various food formulations. The extraction process significantly impacts the properties and costs of the protein product. Plant proteinPlant protein flours, protein concentrates, protein isolates, and hydrolysates obtained with different extraction methods are commercially produced, and meat analogs with similar texture and sensory properties to animal meat products also diversify plant protein products. In the production of these products, different technologies are required for texturing and elimination of off-flavor originating from plant proteins. This chapter focuses on extraction, texturization, and flavoring technologies used in producing of plant protein products.